Mexican Eggs
 

what you need

180g bacon or ham
1 onion, diced
1 tsp salt
1/2 tsp black pepper
3 1/2 c. chicken stock
2 medium tomatoes, cored and diced
4 large eggs, beaten
1/2 c. añejo cheese, grated 
4 hot chillis, chopped (optional)
12 corn tortillas

what you do

Cut the bacon into small cubes. Fry over low heat until brown and crispy. Drain 
on paper towels. Reserve 2 tablespoons of the fat.
Cook the onions in the fat with the salt and pepper until deep brown, 10 to 15 
minutes. Add the chicken stock and simmer for 15 minutes.
Skim and discard the fat from the top, and bring the broth to a boil. Stir in 
the fried bacon and tomatoes and return to a boil.
Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes.   
Ladle into warm bowls and sprinkle with the cheese and optional chillis. Serve 
with warmed corn tortillas.



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