Step 1

Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.

Step 2

Add the tomatoes, jalapenos (de-stemmed), 1/2 white onion, 2 cloves garlic, and 10-12 sprigs cilantro to a blender.  Pulse blend until you have a thick liquid.

Step 3

Add a dollop of oil (or lard) to a high-rimmed saucepan.  Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.

Step 4

Add 2-3 cups of stock and 1/2 teaspoon salt.  Stir well and bring to a boil.  Reduce heat to maintain a steady simmer.  Salt to taste.

Step 5

Cracking the eggs in individual bowls makes it easier to slide them into the broth.  Add the eggs to salsa mixture.

Step 6

Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.

Step 7

Serve the eggs in bowls along with plenty of the salsa broth.  Taste for seasoning and garnish with fresh cilantro (optional).

Step 8

Corn tortillas, toast, or crispy quesadillas are all good options to dip into the delicious broth.