In a medium skillet, heat the olive oil over medium heat.
Add the cherry tomatoes, chili powder, salt, and black pepper. Sauté for about 5 minutes until the tomatoes are softened.
Remove from heat and stir in lime juice and cilantro.
In a separate pot, bring water to a gentle simmer.
Crack each egg into a small bowl and gently slide them into the simmering water.
Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
Remove with a slotted spoon and drain on paper towels.
To assemble, place half an English muffin on each plate.
Top with sliced avocado, followed by a poached egg.
Spoon the sautéed tomato mixture over the egg and sprinkle with crumbled feta cheese.
Serve immediately while warm.