Drunken Eggs
By: Anonymous
Published: Friday, February 12, 2010 - 12:05am

Ingredients




Corn Tortillas see * Note
6 ounces Slab bacon skin removed
1 lrg Yellow onion diced
1 teaspoon Salt
teaspoon Freshly-ground black pepper
cup Chicken stock
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.