In the 1¾-Qt./1.75 L Casserole, combine onion, water, garlic, chili powder and salt. Cook on high power 1–2 minutes, or until onion is tender. Add undrained tomatoes and peppers to onion mixture.
Cook, covered, on high power 6–8 minutes or until entire surface is boiling, stirring twice.
Carefully break eggs onto hot tomato sauce and prick each yolk with a toothpick. Cook, covered, on high 2–3 minutes.
Serve over flour tortillas and top with cheese.