Rinse lentils for 1-2 minutes or until water drains clear.
In a medium skillet, sauté onion in oil until tender, 8-10 minutes.
Add in garlic and ginger and sauté for 2-3 minutes. Sprinkle in berbere seasoning and stir to combine. Then add in tomatoes, lentils and one cup of broth. Simmer covered on low over low heat, stirring occasionally for about 20 minutes.
Gradually add additional broth as needed and continue cooking until lentils are soft, but not mush; approx. 15-20 more minutes. The stew should be moderately thick but not dry.
Heat oven to 350 degrees. Transfer lentil mixture to an oven proof serving dish. Stir in chopped cilantro leaves. Use spoon to make a 3-4 wells. Crack an egg into each well. Bake for 15-20 minutes until egg whites are set.