Position a rack in the center of the oven and heat the oven to 350°F. Arrange the tortillas in a single layer on a baking sheet, brush them on both sides with 1 Tbs. of the oil, and sprinkle with 1/2 tsp. salt. Set aside. In a small bowl, mash the avocado with half of the cilantro, the lime juice, and salt to taste.
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the jalapeño and cook, stirring, until it begins to soften and is lightly browned, about 2 minutes. Add the garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add the tomatoes, sprinkle with 1/2 tsp. salt, and cook, stirring, until softened and heated through, about 2 minutes. Stir in the remaining cilantro and season with salt and pepper to taste. Transfer to a bowl and wipe out the skillet.
Heat the remaining 1 Tbs. oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.
While the eggs cook, heat the tortillas in the oven until warm but still soft, about 2 minutes. Spread the avocado mixture on the tortillas, top each with an egg and some of the salsa, and serve.