Start with the ranchero sauce:

• In a saucepan or high sided sauté pan heat the tablespoon of avocado oil, then add in the tomato paste and stir for one minute, add in the rest of the sauce ingredients except the chopped tomatoes and lime juice and stir for another minute. Add in the container of Pomi tomatoes and stir well. Let simmer for 15 minutes. Transfer to a blender and blend until smooth. Return to the saucepan and add in the lime juice. Taste and season with more salt or chili powders if desired. Keep warm. 
• Wash the cactus and trim off any missed cactus spines and trim off any brown spots. Trim off the thicker ends to make a rounded edge. Heat a cast iron grill or grill pan and brush the sides of the cactus paddles with avocado oil. Grill the cactus paddles, turning every few minutes, until starting to turn golden and charring slightly, about 6-8 minutes per paddle. Transfer to a plate and grill the remaining paddles. Your grill pan or griddle might not fit all of the paddles at once. They will secrete a sticky substance as they cook so keep a paper towel handy to blot dry. 
• When the cactus paddles are almost finished grilling, heat another cast iron pan and season with oil. Fry the eggs, 2-3 at a time, sunny side up until the whites are set, edges are starting to get crispy and yolks are still runny. 
• Place two cactus paddles on a plate and spread a little of the ranchero sauce on top. Top with one egg for each cactus paddle then top with more sauce, leaving the yolks visible. Garnish with cotija cheese, chopped cilantro, avocado slices and a lime slice. Serve immediately with hot sauce for extra heat.