Baked Eggs with Roasted Tomato Sauce

6 whole Roma Tomatoes
cut in half
1 whole Jalapeño
cut in half length wise and deseeded
2 tbsp Vegetable Oil
2 tsp Kosher Salt
2 cups Yellow Onion
small diced
1 tbsp Garlic
1 cup Vegetable Stock
1 tbsp Cilantro
1/4 tsp Sugar
6 whole Eggs
1/4 cup Cheese
2 whole Tostada Shells
2 tbsp Sour Cream
2 tbsp Guacamole
store-bought or pre-made
Pre-heat the oven to 500°F. Toss the tomatoes and jalapeño in a bowl with one tablespoon vegetable oil and one teaspoon salt. Scatter the tomatoes and jalapeños on a roasting rack with a pan set underneath and cook for 15 minutes or until they achieve a nice roasted color.
While the tomatoes are roasting, heat a medium-sized sauce pan with one tablespoon vegetable oil and sauté onions and garlic until tender, about ten minutes.
Once the tomatoes are roasted, add them to the onion mixture with stock and bring to a boil. Simmer for 10 minutes.
Once the tomato sauce has come to a boil, use a hand immersion blender and purée mixture until it looks like a chunky salsa. Add chopped cilantro, one teaspoon salt, sugar and cook for one more minute.
To assemble dish, add one cup of tomato sauce to a small 6-inch (or smaller) egg pan and bring to a boil. Crack open three eggs and add to tomato mixture. Season with salt and pepper, cover with a lid and simmer for 3 ½ minutes. With one minute left in cooking time, add grated cheese and finish cooking for the last minute.
To plate this dish, add eggs on toasted tostada shell and garnish with sour cream, guacamole and a cilantro sprig.