Boil the tomatoes, onion, and garlic then peel the tomatoes.
Liquify the tomatoes, onion, garlic, and 1/2 of the broth in a
blender.
Heat a
saucepan over medium heat the vegetable oil and fry the sauce. Cook for 5 minutes and add the rest of the broth.
Add cilantro and season. When it starts to boil, lower the flame. Taste and adjust with salt if needed.
Bread the eggs inside the broth, you must add one by one to prevent them from sticking.
Cook for 10 minutes with the pot covered. The eggs can be cooked soft or hard. Remove the cilantro and adjust the seasoning as you like.