Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in "Best Breakfast in Town" (March 2010), about La Abeja, a café in the Highland Park neighborhood of Los Angeles. Based on La Abeja's recipe, these fried eggs smothered in tomato sauce can be eaten morning, noon, or night.
Enlarge Image Credit: Penny De Los SantosSERVES 4
INGREDIENTS14 plum tomatoes, cored
12 tbsp. canola oil
3 cloves garlic, minced
½ jalapeño, stemmed and minced
½ medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper, to taste
8 corn tortillas
Pickled jalapeño slices, for garnish
INSTRUCTIONS1. 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.
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.
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.