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    You are in: Home / Recipes / Mexican Eggs Recipe
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    Mexican Eggs

    Mexican Eggs. Photo by Bergy

    1/1 Photo of Mexican Eggs

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    evelyn/athens's Note:

    This is a great way to have your breakfast eggs and bacon.

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    Units: US | Metric

    On the Side


    1. 1
      In a 10-inch frying pan, cook bacon until crisp.
    2. 2
      Remove from pan with slotted spoon and drain.
    3. 3
      Add onion and garlic to bacon drippings in the pan.
    4. 4
      Cook until onion is soft.
    5. 5
      Stir in tomatoes, chilies, salt, and oregano.
    6. 6
      Bring to a boil, stirring constantly.
    7. 7
      Continue boiling until sauce thickens, about 15 minutes.
    8. 8
      Reduce heat to low.
    9. 9
      Crack eggs and slowly slip into sauce, one at a time.
    10. 10
      Sprinkle cheese and bacon over the top.
    11. 11
      Cover and simmer until eggs are set, about 5 to 7 minutes.
    12. 12
      Sprinkle with the cilantro.
    13. 13
      Serve with guacamole and warmed tortillas on the side of the plate, if desired.
    14. 14
      Note: The sauce can be prepared a day in advance.
    15. 15
      Reheat and slip the eggs in just before serving.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on September 12, 2010


      Just had these for breakfast to set us up for a long walk around the loch with the dog and it was really good, especially the chilli sauce. We have a ton of tomatoes which I was just going to make simple tomato sauce from and freeze but I made this salsa instead and I'm glad I did. In fact, I'm going to make a big batch of it to freeze instead. We used Doritos (I know, I know but it added a nice crunch texture to the dish), then ladled the salsa and topped with a fried egg. We didn't use any cheese and just served the bacon on the side. I also simmered down the sauce to reduce it and get rid of excess water - don't know if you would need to do this if you used tinned or not. We don't have a cooked breakfast very often, but this recipe is going in my cookbook and I'm sure we'll use it again and again, if nothing else for the salsa on its own.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2004


      Great flavor, I cut the recipe back to do 2 eggs, no problem. I like touse corn tortillas and tear them into 1-2" pieces then drop the pieces into the last few minutes of cooking (I didn't do it this time). The cilantro that I used is a new frozen product, chopped cilantro in 1 tsp frozen cubes. The flavor is almost as good as fresh and although it costs more than a bunch of fresh it keeps for monthe in the are 20 cubes to a package This was a very attractive, enjoyable Sunday Brunch Evelyn thanks for a tasty way to do eggs

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2012


    Read All Reviews (8)


    Nutritional Facts for Mexican Eggs

    Serving Size: 1 (250 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 592.0
    Calories from Fat 371
    Total Fat 41.2 g
    Saturated Fat 18.4 g
    Cholesterol 493.8 mg
    Sodium 1715.8 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 3.6 g
    Sugars 15.5 g
    Protein 33.1 g

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