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Mexican Eggs

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Ingredients

Adjust Servings:
4 slices bacon, diced
1 onion, minced
2 cloves garlic, minced
1 (28 ounce) can stewed tomatoes or (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

Nutritional information

592.1
Calories
371 g
Calories From Fat
41.3 g
Total Fat
18.5 g
Saturated Fat
493.8 mg
Cholesterol
1715.8 mg
Sodium
24.1 g
Carbs
3.6 g
Dietary Fiber
15.6 g
Sugars
33.1 g
Protein
250g
Serving Size

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Mexican Eggs

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    Cuisine:

    Just had these for breakfast to set us up for a long walk around the loch with the dog and it was really good, especially the chilli sauce. We have a ton of tomatoes which I was just going to make simple tomato sauce from and freeze but I made this salsa instead and I'm glad I did. In fact, I'm going to make a big batch of it to freeze instead. We used Doritos (I know, I know but it added a nice crunch texture to the dish), then ladled the salsa and topped with a fried egg. We didn't use any cheese and just served the bacon on the side. I also simmered down the sauce to reduce it and get rid of excess water - don't know if you would need to do this if you used tinned or not. We don't have a cooked breakfast very often, but this recipe is going in my cookbook and I'm sure we'll use it again and again, if nothing else for the salsa on its own.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Mexican Eggs, This is a great way to have your breakfast eggs and bacon , Just had these for breakfast to set us up for a long walk around the loch with the dog and it was really good, especially the chilli sauce We have a ton of tomatoes which I was just going to make simple tomato sauce from and freeze but I made this salsa instead and I’m glad I did In fact, I’m going to make a big batch of it to freeze instead We used Doritos (I know, I know but it added a nice crunch texture to the dish), then ladled the salsa and topped with a fried egg We didn’t use any cheese and just served the bacon on the side I also simmered down the sauce to reduce it and get rid of excess water – don’t know if you would need to do this if you used tinned or not We don’t have a cooked breakfast very often, but this recipe is going in my cookbook and I’m sure we’ll use it again and again, if nothing else for the salsa on its own , Eggsactly like I thought they would be Excellent! I just did the eggs with the onion and garlic and no bacon Loved the additions to make this with a Mexican flair I left off the cilantro, as I don’t care for it much Great morning treat!


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    Steps

    1
    Done

    In a 10-Inch Frying Pan, Cook Bacon Until Crisp.

    2
    Done

    Remove from Pan With Slotted Spoon and Drain.

    3
    Done

    Add Onion and Garlic to Bacon Drippings in the Pan.

    4
    Done

    Cook Until Onion Is Soft.

    5
    Done

    Stir in Tomatoes, Chilies, Salt, and Oregano.

    6
    Done

    Bring to a Boil, Stirring Constantly.

    7
    Done

    Continue Boiling Until Sauce Thickens, About 15 Minutes.

    8
    Done

    Reduce Heat to Low.

    9
    Done

    Crack Eggs and Slowly Slip Into Sauce, One at a Time.

    10
    Done

    Sprinkle Cheese and Bacon Over the Top.

    11
    Done

    Cover and Simmer Until Eggs Are Set, About 5 to 7 Minutes.

    12
    Done

    Sprinkle With the Cilantro.

    13
    Done

    Serve With Guacamole and Warmed Tortillas on the Side of the Plate, If Desired.

    14
    Done

    Note: the Sauce Can Be Prepared a Day in Advance.

    15
    Done

    Reheat and Slip the Eggs in Just Before Serving.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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