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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 6 strips uncooked bacon
- 2 medium-sized ripe tomatoes, sliced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 6 large eggs
- 6 corn tortillas
- 1/3 cup cilantro leaves and small sprigs
Method
- Line a plate with paper towels.
- Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices.
- Cook, turning once, until browned and crispy, about 10 minutes.
- Drain the slices on the towel-lined plate but leave the fat in the skillet.
- Add the tomato slices to the skillet, season with salt and pepper, and saute for 2 minutes.
- Flip the tomatoes and cook for 2 minutes more.
- Remove to a warm plate and set aside.
- Wipe out the skillet and set it over medium-low heat.
- Add 1 tablespoon of the oil and break in 3 of the eggs.
- Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks.
- Repeat with the remaining oil and eggs.
- Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until theyre puffed and a little blistered.
- Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos.
- Add a fried egg to each, sprinkle with the cilantro, and serve at once.
