Chilaquiles with Honeyed Bacon & Sunny Side Up Eggs

Chilaquiles with Honeyed Bacon & Sunny Side Up Eggs

YIELD: Makes 4 servings


For Honeyed Bacon:

4 slices - thick-cut bacon

2 T - honey

1 tsp. - course ground black pepper

1/2 tsp. - chili powder

For Tortillas:

12 - corn tortillas

2 T - vegetable oil

1 1/2 tsp. - kosher salt

For Rojo Sauce:

1 (16 oz.) jar - roasted tomato salsa

1 or 2 - peppers in adobe sauce

2 cloves - fresh garlic

2 T - honey

1 tsp. - cumin

1/4 cup - fresh cilantro, leaves and stems, loosely packed

1/2 cup - water

To Serve:

4 - eggs

1/2 cup - Cojita cheese, crumbled

1/4 cup - sour cream

1/2 - white onion, chopped

1 - lime, cut in slices

fresh cilantro, for garnish


Preheat oven to 350°F.

Brush each tortilla with the vegetable oil and cut into quarters. Spread the tortilla wedges on a baking sheet and sprinkle with the salt. Bake for 20 minutes until crispy, remove from the oven to cool.

Cook the bacon crisp, remove from skillet to a paper towel to absorb the excess fat. Brush the bacon with the honey, sprinkle with the pepper and chili powder. Let the bacon cool completely and cut into 1" pieces.

In a blender combine all the Rojo ingredients and blend until smooth. Pour Rojo sauce into a large skillet over medium heat. Add the tortilla wedges and simmer for about 20 minutes until tortillas soften and begin to absorb the sauce, lower heat and cover to keep them from drying out, add a bit of extra water to pan if necessary.

In a second skillet cook eggs sunny side up or to your preference.

Divide the chilaquiles between four plates and top with an egg, evenly divide the Cotija cheese, sour cream, onions, lime wedges and cilantro between each.


You can substitute Monterey Jack cheese for the Cotija.