In a skillet, add some oil and throw in jalapeno and onions. Stir and let them cook for 5-6 mins till onions brown a little. Add garlic, cumin and red chili powder. Cook for 2-3 mins more. Mush the tomatoes by hand and throw in the tomatoes along with their juices. Add ¼ cup of water and let it all cook for 10-15 mins till sauce thickens a bit. Into the sauce, break eggs one by one. Cover the skillet and let them cook till the white part cooks.