Puree the tomatoes, jalapenos, broth, salt, and garlic in a blender until smooth. Reserve a tablespoon or so of tomatoes for topping the finished dish.

Heat the olive oil over medium-high heat in a10 inch skillet. Add onion and sauté for a 2-3 minutes until they begin to soften and just start to turn golden. Add the tomato mixture and bring to a gentle boil. Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.

Add chips to the pan and turn to coat. Crack the eggs over the chips spacing them evenly throughout the pan. Cover and cook for 5-7 minutes until the whites are set but the yolks are still runny.

Remove from heat and garnish with avocado, tomato and cilantro. Serve with sour cream on the side.