Mexican Brunch Eggs
(serves 6) from Nancy Morrison 25Nov2010
4 slices bacon, diced
1 onion, minced
2 cloves garlic, minced
1 can (1lb, 12oz) Italian tomatoes
2-3 tablespoons chopped fresh green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
6 eggs
1 1/2 cup cubed Jack cheese
1/4 cup chopped fresh cilantro
guacamole (optional)
flour tortillas (optional)
In a 10-inch frying pan, cook bacon until crisp. Remove from pan
with slotted spoon and drain. Add onion and garlic to bacon
drippings in the pan. Cook until onion is soft. Stir in
tomatoes, chilies, salt, and oregano. Bring to a boil, stirring
constantly. Continue boiling until sauce thickens, about 15
minutes.
Reduce heat to low. Crack eggs and slowly slip into sauce, one at
a time. Sprinkle cheese and bacon over the top. Cover and
simmer until eggs are set, about 5-7 minutes. Sprinkle with the
cilantro. Serve with guacamole and warmed flour tortillas on the
side of the plate, if desired.
Faith
Morrison
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