Mexican Eggs

READY IN: 45mins
Recipe by evelynathens

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

Top Review by Bridget C

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.

Ingredients Nutrition


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

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