Drunken Eggs

Recipe Ingredients

		Corn Tortillas - see * Note
6 oz	170g	Slab bacon - skin removed
1 oz	28g	Yellow onion - diced (large)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 1/2 cups	829ml	Chicken stock
2 cups	125g / 4.4oz	Tomatoes - cored, seeded, diced (medium)
4 cups	792g / 27oz	Eggs - beaten (large)
1/2 cup	73g / 2.6oz	Grated Anejo cheese
2		Serrano chiles - stemmed and chopped

Recipe Instructions

* Note: See the "Corn Tortillas" recipe which is included in this collection.

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6120 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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