Get your enchilada sauce going. Heat a large pan to medium heat. Add oil and get it nice and warm.
Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
Allow the mixture to thicken up and become consistent, stirring often. Add water to thin, if desired.
Salt and pepper to taste, then set aside until ready to use.
Heat another pan to medium heat. Add pulled pork along with half of the red enchilada sauce. Stir and keep warm.
While pork is heating up, heat another small pan to medium heat. Add a splash of olive oil.
Scramble the eggs and season with salt and pepper. Cook them just a couple minutes, until they are cooked through, but still moist.
Warm your tortillas and stack them with pulled pork, a couple scoops of scrambled eggs, more of the enchilada sauce, avocado, cheese and roasted jalapeno peppers.