Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Using a large skillet, sauté bacon until almost crisp; drain off most of fat.
Add onion to pan and sauté until golden. Add tomatoes, and juice, salsa, garlic, oregano, cumin, salt, pepper and sugar.
Stir to break up tomatoes. Simmer uncovered until sauce is thick, about 15 minutes.
Add cheese and heat until melted.
Bread eggs into sauce, cover pan and cook until set. Garnish with coriander.