Heat 1 Tbsp oil in large skillet. Cook onion and garlic over medium heat, until softened. Add tomatoes, chiles, salt & pepper, coriander, olives and green/poblano pepper. Bring to boil. Reduce to low and simmer uncovered 30 minutes, stirring frequently. If sauce becomes too dry add a small amount of water or tomato sauce. In a small skillet heat oil to a depth of 1/8”. Over medium-high heat fry tortillas, one at a time, turning over halfway through, until firm. Drain well. Make 4 hollows in the tomato sauce. Drop 1 egg in each hollow and cook to desired finish. Serve with crisped tortillas, and garnish with avocado, cheese, cilantro and lime wedges.