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
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.