Mexican Eggs Recipe

Mexican Eggs 


6 eggs

4 slices bacon, diced

1 (28 ounce) can stewed plum tomatoes, broken up (drained)

1 1/2 cups Monterey Jack cheese, cubed

2 cloves garlic, minced

1 onion, minced

2 tablespoons chopped fresh green chilies

1/4 cup chopped fresh cilantro

1/2 teaspoon dried oregano

1/2 teaspoon salt

On the side

flour tortillas (warm)



In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

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