| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Breakfast |
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon — diced |
| 1/2 |
ts |
Dried oregano leaves |
| 1 |
|
Onion — minced |
| 6 |
|
Eggs |
| 2 |
|
Cloves garlic — minced |
| 1 1/2 |
c |
Cubed jack cheese |
| 1 |
cn |
(1-lb 12-oz) italian |
|
|
Tomatoe |
| 1/4 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Chopped fresh green chilies |
| 1 |
|
Guacamole (optional) |
| 1/2 |
ts |
Salt |
| 1 |
|
Flour tortillas (optional) |
INSTRUCTIONS
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 to 7 minutes. Sprinkle with the
cilantro. Serve with guacamole and warmed tortillas on the side of the
plate, if desired. COMMENTS: The sauce can be prepared a day in advance.
Reheat and slip the eggs in just before serving. Source: San Francisco
Encore Cookbook
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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