Drunken Eggs

Name: Drunken Eggs
Ingredients: 6 ounces bacon slab bacon, skin optional; 1 each onions large yellow, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 3 1/2 cups chicken broth; 2 each tomatoes or 4 roma tomatoes, cored, seeded and diced; 4 large eggs large, beaten; 1/2 cup cheese grated; 4 each serrano chiles stemmed and chopped (seeds optional); 12 each corn tortillas (6-inch)

10 ingredients

15 steps

Ingredients

6 ounces bacon slab bacon, skin optional
1 each onions large yellow, chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
3 1/2 cups chicken broth
2 each tomatoes or 4 roma tomatoes, cored, seeded and diced
4 large eggs large, beaten
1/2 cup cheese grated
4 each serrano chiles stemmed and chopped (seeds optional)
12 each corn tortillas (6-inch)

Directions

1

Remove the bacon skin, if any, and reserve if desired.
2

Cut the bacon into 1/4 inch cubes.
3

Fry over low heat until all the fat is rendered.
4

Drain on paper towels.
5

Reserve 2 tablespoons of the fat.
6

Heat the reserved bacon fat in a stockpot over medium-low heat.
7

Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes.
8

Add the chicken stock and bacon skin, if using, simmer 15 minutes.
9

Remove the bacon skin.
10

Skim and discard the fat from the top, and bring the broth to a boil.
11

Stir in the fried bacon and tomatoes and return to a boil.
12

Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to overblend.
13

Remove from the heat.
14

Ladle into warm bowls and sprinkle with the cheese and serrano chiles.
15

Serve immediately with warm corn tortillas.