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In a large pan over medium heat, heat the oil. Saute the deseeded and finely diced Jalapeno and the chopped onion for about 5 minutes. Add the minced garlic and cook while stirring until fragrant, about half a minute. Stir in the spices until fragrant, about 2 minutes. Use less chili powder if you don't like it spicy. Deglaze with the broth and stir in the crushed tomatoes. Bring to a simmer and let simmer until nicely reduced, about 5 minutes. Season to taste. Using a spoon, form wells in the sauce and crack one egg into each well. Bake in the oven until the egg whites have set and the yolk has the desired doneness, about 5 to 8 minutes. Serve, garnished with some freshly chopped cilantro. Enjoy!
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