Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meantime, prepare other ingredients.

When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Pulse chop until there are no big chunks left. You just made an awesome salsa!

Scoop out 2 cups salsa into a large non-stick skillet. Break and drop 6 eggs into the salsa. 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 freshly ground black pepper and garnish with cilantro leaves. Serve!