MEXICAN EGGS

Mexican Eggs image

Make and share this Mexican Eggs recipe from Food.com.

Provided by evelynathens

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Note: The sauce can be prepared a day in advance.
Reheat and slip the eggs in just before serving.

Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1

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