15 plum tomatoes, cored
12 tbsp. canola oil
4 cloves garlic, minced
1⁄2 jalapeño, stemmed and minced
1⁄2 medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper,
8 corn tortillas
Pickled jalapeño slices, for garnish
Heat a 12 inch cast iron skillet over high heat and add tomatoes. Cook, turning until the skins are blackened for approximately 9 minutes. Peel the tomatoes and puree in a food processor or blender. Strain and then set aside.
Heat 4 tablespoons of oil in a 4 quart pan over medium heat. Add the garlic, jalapenos and onions. Cook between 6 to 8 minutes or until soft. Add the tomatoes and boil. Stir in the lime juice and season with salt and pepper.
Working in 4 batches, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium heat. Add 2 tortillas and cook – flipping once, until warmed which is usually just about 20 seconds. Transfer the tortillas to 4 plates. Working in 2 batches, heat the remaining oil in the skillet over medium heat. Cook eggs to desired doneness. Top each tortilla with a friend egg and tomato sauce. Garnish with pickled jalapenos.
Great for breakfast, lunch OR dinner!