Preheat oven to 400 degrees.
Heat a cast iron skillet on medium heat. Add oil.
Add onion and jalapeno and cook until almost translucent, 4-5 minutes. Add garlic and cook 30 seconds until fragrant.
Stir in salt, garam masala, chili powder, ginger, cumin. Deglaze the pan with the broth, then add the crushed tomatoes and stir well. Simmer for 5 minutes until reduced slightly.
Remove skillet from heat and, using a spoon, create 6 pockets in the sauce. Crack an egg into each pocket.
Carefully transfer skillet to oven and bake for 5-7 minutes or until eggs at desired consistency. If desired, garnish with cilantro and serve immediately.