Ingredients
The following ingredients have 4 Servings
- 2 tablespoons bacon fat
- 1 tablespoon vegetable oil (or you can use all bacon fat)
- 4 to 6 dry tortillas, of the kind described as having ‘‘seen better days,’’ quartered
- 3 cloves garlic, smashed and chopped
- 1/2 medium red onion, chopped small
- 1/2 red or yellow pepper, chopped small
- 1 to 2 teaspoons coarse salt, to taste
- 4 to 4 1/2 cups large chopped fresh or canned tomatoes (no juice if from can)
- 1/2 tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
- 4 eggs
- 1 full cup cilantro or mint, stems removed, left as leaves
- 2 limes
- Grated or crumbled Cheddar or queso blanco (optional)
Instruction
- Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
- Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
- Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
- Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
- When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
- Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
- Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
- Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.
