Adjust oven rack to middle position; preheat oven to 375 degrees Fahrenheit.
Mince one jalapeño and set aside.
In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne pepper; toss to mix thoroughly.
Place vegetables cut side down on baking sheet.
Roast 35 to 45 minutes; cool on baking sheet for 10 minutes.
Increase oven heat to 450 degrees Fahrenheit.
Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor.
Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
Add tomatoes and process until salsa is slightly chunky, about 10 seconds more.
Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
FOR THE EGGS:
Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat.
Remove from heat and make four shallow wells in salsa with back of large spoon.
Break 1 egg into cup; carefully pour egg into well in salsa; repeat with remaining eggs.
Season each egg with salt and pepper to taste.
Cover skillet and place over medium-low heat.
Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed.
Sprinkle with remaining cilantro and serve with lime wedges.