Mexican-Style Bacon and Eggs (Huevos a la Mexicana con Tocino)
Huevos a la Mexicana (with bacon) is a tasty and super delicious Mexican breakfast that comes together quickly and easily. Everyone at your table is sure to enjoy.
In a large skillet, cook the bacon.
Drain the fat, leaving 1 tablespoon of fat in the pan.
Add the jalapeno, tomato, onion, salt and pepper.
Cook for 3-4 minutes.
In a separate bowl, whisk the eggs with salt, pepper, and pinch of ground cumin.
Lower the heat, and add the eggs to the pan.
Return bacon to the pan.
Stir frequently and gently until the eggs are cooked.
About 3 minutes.
Serve with tortillas and salsa.
Cook the bacon until crispy. Be sure that it does not burn.
If the bacon burns, the rest of the dish will be bitter. You will need to start in a brand new pan.
If you do not like spicy food, try using a roasted poblano pepper. They are milder than jalapeños.
For those of you who like it spicier, add 1 1/2 jalapeños or 1 serrano pepper.
You can use 12 egg whites instead of 6 eggs.
Calories: 195kcal | Carbohydrates: 3g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 241mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 8.9mg | Calcium: 40mg | Iron: 1.3mg