Ingredients

• 12 eggs
• 12 corn tortillas
• 6 slices of bacon
• 4 tomatoes, grilled and peeled
• 1 onion thinly sliced.
• 2 Poblano peppers, seeded, peeled & grilled - then diced
• 1 cup chicken broth Oil Salt & pepper to taste

Directions

Using a blender, blend the grilled tomatoes. Strain well.

In a frying pan using a small amount of oil, saute the sliced onions and Pablano peppers.

Next, add the drained, blended tomatoes and chicken broth. Heat to a boil, reduce heat and simmer until ready to serve.

In a separate skillet, fry the bacon and set aside. Then fry the eggs.

Warm tortillas in a tortilla warmer or by lightly frying in a small amount of oil.

To serve, add two tortillas to each plate. Top with 2 fried eggs, a few spoons of the tomato sauce and a strip of bacon.

Serve immediately.