Mexican Baked Eggs with Pierogies

Name: Mexican Baked Eggs with Pierogies
Ingredients: 4 (1 ounce) dried guajillo chiles, stemmed, seeded, and rinsed; 1 pound ripe tomatoes; 1/2 onion, quartered; 3 cloves unpeeled garlic; 1 teaspoon dried oregano (preferably Mexican oregano); 1 teaspoon kosher salt (plus more for seasoning); 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 3/4 cup chicken broth; 1 package Mrs. T's Jalapeño and Sharp Cheddar Pierogies; 1 (15-ounce) can black beans, drained and rinsed; 1 (11.5-ounce) jar roasted red peppers, drained and sliced; 4-6 large eggs; cilantro to garnish, optional; crusty baguette for serving, optional