Mexican Eggs

Ingredients

 * 4 slices bacon, diced
 * 1 medium onion, finely chopped
 * 6 to 8 medium ripe tomatoes, peeled and chopped OR 1 can (28 oz) tomatoes with juice
 * 2 T. Ortega chile salsa
 * 1 clove garlic, minced
 * 1/2 t. each crumbled dried oregano and ground cumin
 * Salt and pepper to taste
 * 1 t. sugar
 * 1/2 cup shredded Jack cheese
 * 6 eggs
 * Finley chopped fresh coriander.

Directions

 * 1) Using a large skillet, sauté bacon until almost crisp; drain off most of fat.
 * 2) Add onion to pan and sauté until golden. Add tomatoes, and juice, salsa, garlic, oregano, cumin, salt, pepper and sugar.
 * 3) Stir to break up tomatoes. Simmer uncovered until sauce is thick, about 15 minutes.
 * 4) Add cheese and heat until melted.
 * 5) Bread eggs into sauce, cover pan and cook until set. Garnish with coriander.

Contributed by:
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 * World Recipes Y-Group