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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Canned chilies, Mexican-style tomatoes, onion and bacon add plenty of zippy flavor to this hearty poached egg dish from Therese Langolf of Piru, California. I often make it when we go camping, because one skilletful provides a hearty breakfast for the whole family, she notes. Ingredients:
8 bacon strips, diced |
3 cans (14-1/2 ounces each) mexican diced tomatoes |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies, drained |
10 eggs |
1/2 cup shredded colby cheese |
flour or corn tortillas, warmed, optional |
Directions:
1. In a large skillet, cook bacon until crisp; drain. Stir in tomatoes, onion and chilies. Simmer, uncovered, until onion is tender.
2. With a spoon, make 10 wells in the tomato mixture; break an egg into each. Cover and cook over low heat for 15-20 minutes or until eggs are set. Sprinkle with cheese; cover and cook 1 minute longer or until cheese is melted, about 1 minute. Serve with tortillas if desired. Yield: 5 servings.
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