Drunken Eggs
Yield
4 servingsPrep
30 minCook
40 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
bacon
slab bacon, skin optional |
|
| 1 | each |
onions
large yellow, chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 3 ½ | cups |
chicken broth
|
|
| 2 | each |
tomatoes
or 4 roma tomatoes, cored, seeded and diced |
|
| 4 | large |
eggs
large, beaten |
|
| ½ | cup |
cheese
grated |
|
| 4 | each |
serrano chiles
stemmed and chopped (seeds optional) |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
bacon
slab bacon, skin optional |
|
| 1 | each |
onions
large yellow, chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 828 | ml |
chicken broth
|
|
| 2 | each |
tomatoes
or 4 roma tomatoes, cored, seeded and diced |
|
| 4 | large |
eggs
large, beaten |
|
| 118 | ml |
cheese
grated |
|
| 4 | each |
serrano chiles
stemmed and chopped (seeds optional) |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Directions
Remove the bacon skin, if any, and reserve if desired.
Cut the bacon into ¼ inch cubes.
Fry over low heat until all the fat is rendered.
Drain on paper towels.
Reserve 2 tablespoons of the fat.
Heat the reserved bacon fat in a stockpot over medium-low heat.
Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes.
Add the chicken stock and bacon skin, if using, simmer 15 minutes.
Remove the bacon skin.
Skim and discard the fat from the top, and bring the broth to a boil.
Stir in the fried bacon and tomatoes and return to a boil.
Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to overblend.
Remove from the heat.
Ladle into warm bowls and sprinkle with the cheese and serrano chiles.
Serve immediately with warm corn tortillas.
