Preheat oven to 350 degrees F (180 degrees C). Roast Roma Tomato (8) for 10 minutes.
When tomatoes are done, quarter them. Combine tomatoes, Habanero Pepper (1), Garlic (3 clove), Chicken Broth (1/2 cup), and White Onion (1/2 cup) your food processor or blender.
Add a pinch of Salt (to taste). Blend for a few seconds until there’re no big chucks left. You just made an awesome Salsa!
Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop Egg (6). Don't overlap the eggs. Cover and bring to a boil, about 5 minutes.
Bring the heat down to medium and simmer for another 3-5 minutes based on how well you'd like to have your eggs done.
Sprinkle with Ground Black Pepper (to taste) and Fresh Cilantro (1 cup). Serve!