Mexican Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 4 slices bacon, diced
• 1 onion, minced
• 2 cloves garlic, minced
• 1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can plum tomatoes, broken up (drained)
• 2 tablespoons chopped fresh green chilies
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 6 eggs
• 1 1/2 cups monterey jack cheese, cubed
• 1/4 cup chopped fresh cilantro
• guacamole
• flour tortilla

Recipe

• 1 in a 10-inch frying pan, cook bacon until crisp.
• 2 remove from pan with slotted spoon and drain.
• 3 add onion and garlic to bacon drippings in the pan.
• 4 cook until onion is soft.
• 5 stir in tomatoes, chilies, salt, and oregano.
• 6 bring to a boil, stirring constantly.
• 7 continue boiling until sauce thickens, about 15 minutes.
• 8 reduce heat to low.
• 9 crack eggs and slowly slip into sauce, one at a time.
• 10 sprinkle cheese and bacon over the top.
• 11 cover and simmer until eggs are set, about 5 to 7 minutes.
• 12 sprinkle with the cilantro.
• 13 serve with guacamole and warmed tortillas on the side of the plate, if desired.
• 14 note: the sauce can be prepared a day in advance.
• 15 reheat and slip the eggs in just before serving.