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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (519g) Recipe makes 3 servings |
||
| Calories 592 | ||
| Calories from Fat 371 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.3g | 63% | |
| Saturated Fat 18.5g | 92% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 493mg | 164% | |
| Sodium 1715mg | 71% | |
| Potassium 925mg | 26% | |
| Total Carbohydrate 24.1g | 8% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 15.6g | ||
| Protein 33.1g | 66% | |
Mexican Eggs
By: evelyn/athens
Dec 5, 2003
This is a great way to have your breakfast eggs and bacon.
SERVES 3 -6
Ingredients
- 4 slices bacon, diced
- 1 onion, minced
- 2 cloves garlic, minced
- 1 (28 ounce) can stewed tomatoes or 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
On the Side
Directions
1
In a 10-inch frying pan, cook bacon until crisp.2
Remove from pan with slotted spoon and drain.3
Add onion and garlic to bacon drippings in the pan.4
Cook until onion is soft.5
Stir in tomatoes, chilies, salt, and oregano.6
Bring to a boil, stirring constantly.7
Continue boiling until sauce thickens, about 15 minutes.8
Reduce heat to low.9
Crack eggs and slowly slip into sauce, one at a time.10
Sprinkle cheese and bacon over the top.11
Cover and simmer until eggs are set, about 5 to 7 minutes.12
Sprinkle with the cilantro.13
Serve with guacamole and warmed tortillas on the side of the plate, if desired.14
Note: The sauce can be prepared a day in advance.15
Reheat and slip the eggs in just before serving.
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More recipes like this one:
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Browse similar recipes by category
- Course > Breakfast
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Heydarl
On Jun 23, 2007
This was fabulous. We had it for brunch today & loved it. I used sausage links instead of bacon, sambal oelek instead of green chilies (couldn't get them here) & I left out the cilantro. Thanks evelyn/athens for sharing this lovely recipe.
From: Debber
On Jun 22, 2007
Wow! These were EGGSCELLENT! :rofl: I used a 14.5 oz can of undrained stewed tomatoes (snipped into tiny pieces), canned whole green chilies (pureed in my food chopper), and seven eggs. Missed the oregano completely (well, duh!), and left out the cilantro on purpose. I have a similar recipe (baked eggs lorraine), in which the eggs are "sliced" or poked...I would suggest doing that in this recipe, too....would cause the eggs to spread out a bit, instead of being yellow blobs at the end of the cooking time. Definitely will be making this one again---really, really hit the spot on the old Breakfast Meter! Made for ZWT3 Mexican Region
From: angelfan
On Jun 10, 2005
I wish there were more stars to give this! It is so easy to make and taste wonderful!I turned the fire down low, and put a lid on for the last min of cooking time, then grated cheese on top. We all like it, It is in my cookbook to stay! Quite a welcome change from normal breakfast. Perfect for brunch or special occasions.
From: FriendlyChefy
On Sep 13, 2008
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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