In blender, add the tomatoes, onions, garlic, cilantro, jalapeno, chicken broth, and salt. Blend until well incorporated. In a 1-quart non-stick saucepan over medium heat, add 1 teaspoon oil and heat for 30 seconds until warm. Add tomato salsa mixture and cook, stirring occasionally, for about 8 minutes, or until salsa slightly thickens. Brush the tortillas lightly on both sides using 1 tablespoon of oil. In a 12-inch non-stick skillet, place the tortilla, one at a time and cook for two minutes turning once. Set aside and cover with foil to keep them warm. In the same skillet, heat the remaining oil. Add the eggs, one at a time making, and cook until the egg white is fully cooked and does not giggle. Place 2 tortillas per plate. Top each tortilla with an egg. Pour 1/3 cup warm salsa, and top the huevos rancheros a dollop of sour cream.