Huevos Rancheros

Name: Huevos Rancheros
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 14 plum tomatoes, cored; 12 tbsp. canola oil; 3 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, to taste; 8 corn tortillas; 8 eggs; Pickled jalapeño slices, for garnish

Serves
serves 4

PENNY DE LOS SANTOS

Based on a recipe from La Abeja, a restaurant on LA's east side, these fried eggs smothered in tomato sauce can be eaten morning, noon, or night.

Ingredients

14 plum tomatoes, cored
12 tbsp. canola oil
3 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, to taste
8 corn tortillas
8 eggs
Pickled jalapeño slices, for garnish

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.