Drunken Eggs

Ingredients

Corn Tortillas see * Note
6 ounces Slab bacon skin removed
1 lrg Yellow onion diced
1 teaspoon Salt
teaspoon Freshly-ground black pepper
2 mediums Tomatoes cored, seeded, diced
4 lrgs Eggs beaten
cup Grated Anejo cheese
2 to 4 Serrano chiles stemmed and chopped

Preparation

1
Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat.
2
In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 to 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 to 2 minutes, being careful not to overblend. Remove pot from heat.
3
Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm Corn Tortillas.
4
This recipe yields 4 to 6 servings.

Tools

 



Yield:

8.0 servings

Added:

February 12, 2010

Creator:

Anonymous

Related Cooking Videos