14 plum tomatoes, cored

12 tbsp. canola oil

3 cloves garlic, minced

12 jalapeño, stemmed and minced

12 medium yellow onion, chopped

1 tbsp. fresh lime juice

Kosher salt and freshly ground black pepper, to taste

corn tortillas

8 eggs

Pickled jalapeño slices, for garnish


Heat a 12″ cast-iron skillet over high heat. Add tomatoes; cook, turning, until skins blacken, 8–10 minutes. Peel tomatoes; purée in blender; strain; set aside.

Heat 4 tbsp. oil in a 4-qt. pan over medium heat. Add garlic, jalapeños, and onions; cook until soft, 6–8 minutes. Add tomatoes; boil. Stir in lime juice; season with salt and pepper.

Working in 4 batches, heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat; add 2 tortillas; cook, flipping once, until warmed, about 20 seconds. Transfer tortillas to 4 plates. Working in 2 batches, heat remaining oil in skillet over medium heat; cook eggs to desired doneness. Top each tortilla with a fried egg and tomato sauce. Garnish with pickled jalapeños.