Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.
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.
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.
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.
Cracking the eggs in individual bowls makes it easier to slide them into the broth. Add the eggs to salsa mixture.
Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).
Corn tortillas, toast, or crispy quesadillas are all good options to dip into the delicious broth.