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Mexican Eggs

Source of Recipe

David


List of Ingredients

Mexican Eggs

4 slices bacon, diced
1 medium onion, finely chopped
6 to 8 medium ripe tomatoes, peeled and chopped OR 1 can (28 oz) tomatoes
with juice
2 T. Ortega chile salsa
1 clove garlic, minced
1/2 t. each crumbled dried oregano and ground cumin
Salt and pepper to taste
1 t. sugar
1/2 cup shredded Jack cheese
6 eggs
Finley chopped fresh coriander.





Recipe

Using a large skillet, sauté bacon until almost crisp; drain off most of
fat. Add onion to pan and sauté until golden. Add tomatoes, and juice, salsa, garlic, oregano, cumin, salt, pepper and sugar. Stir to break up
tomatoes. Simmer uncovered until sauce is thick, about 15 minutes.

Add cheese and heat until melted. Bread eggs into sauce, cover pan and cook until set. Garnish with coriander.

Serves 6