Ingredients

Yield: 8 servings

8 strips bacon, diced
2 red onions, chopped
2 jalapeno peppers, minced
1/2 teaspoon salt
Tabasco sauce to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 4-ounce can minced green chiles, chopped
1 28-ounce can plum tomatoes, drained and chopped
1/4 cup chopped fresh cilantro plus extra for garnish
8 large eggs
8 corn tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil for frying

Directions

In a heavy frying pan that has a lid, fry bacon until crisp. Remove from pan, drain on paper towels, discarding remaining bacon fat. Heat oil in same skillet. Saute the onions, garlic and jalapeno peppers over medium heat, stirring often, just until tender. Stir in canned chiles and tomatoes. Season with salt and Tabasco and return the bacon pieces. Cook, stirring often, over medium-high heat for 15 minutes. Stir in the fresh cilantro. (This part may be done the day before and refrigerated, tightly covered.)

In about an inch of vegetable oil in a small, heavy skillet, fry the tortillas until crisp. Drain on paper towels and put in a warm oven until ready to serve. Break the eggs, one at a time, into a small bowl. Pour each from the bowl onto the hot tomato mixture. Cover the skillet and cook for 5 to 8 minutes, until the eggs are set. Sprinkle the top of each egg with cheese and return the lid just until the cheese is melted. Spoon each egg onto a crisp tortilla on a serving plate. Spoon any extra tomato mixture around the egg and garnish with fresh cilantro.

Each serving contains 488 calories, 25 g fat, 1293 mg sodium, 49 mg cholesterol, 46 percent of calories from fat.