Drunken Eggs

Photo: flickr user r3v || cls

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

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.

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.

Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm Corn Tortillas.

This recipe yields 4 to 6 servings.