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Recipe Name: Mexican Brunch Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 6

4 Bacon, diced
1/2 Teaspoon(s) Dried oregano leaves
1 Onion, minced
6 Eggs
2 Cloves garlic, minced
1 1/2 Cup(s) Cubed jack cheese
1 1-lb 12-oz italian
1/4 Cup(s) Chopped fresh cilantro
2 Tablespoon(s) Chopped fresh green chilies
1 Guacamole, optional
1/2 Teaspoon(s) Salt
1 Flour tortillas, optional
In a 10-inch frying pan, cook bacon until crisp. Remove from pan with
slotted spoon and drain. Add onion and garlic to bacon drippings in
the pan. Cook until onion is soft. Stir in tomatoes, chilies, salt,
and oregano. Bring to a boil, stirring constantly. Continue boiling
until sauce thickens, about 15 minutes. Reduce heat to low. Crack eggs
and slowly slip into sauce one at a time. Sprinkle cheese and bacon
over the top. Cover and simmer until eggs are set, about 5 to 7
minutes. Sprinkle with the cilantro. Serve with guacamole and warmed
tortillas on the side of the plate, if desired. COMMENTS: The sauce
can be prepared a day in advance. Reheat and slip the eggs in just
before serving. Source: San Francisco Encore Cookbook Recipe By :

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