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Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:6Yield:6 tacosJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:6Yield:6 tacos
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Yield:6 tacos
Yield:
6 tacos
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2dried ancho chiles (about 1 ounce)2 ½cupsboiling water8ouncesscallions, trimmed, plus more for garnish2tablespoonslime juice½teaspoonsalt, divided½teaspoonground pepper, divided6large eggs3slicesthick-cut bacon, chopped¾cupshredded cheese, such as Monterey Jack6corn or flour tortillas, warmedShredded red cabbage & lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2dried ancho chiles (about 1 ounce)
2 ½cupsboiling water
8ouncesscallions, trimmed, plus more for garnish
2tablespoonslime juice
½teaspoonsalt, divided
½teaspoonground pepper, divided
6large eggs
3slicesthick-cut bacon, chopped
¾cupshredded cheese, such as Monterey Jack
6corn or flour tortillas, warmed
Shredded red cabbage & lime wedges for serving
DirectionsPlace chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.TipsTo make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days.Originally appeared: EatingWell Magazine, April 2019
Directions
Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.TipsTo make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days.
Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 teaspoon each salt and pepper. Puree until smooth.
Whisk eggs with the remaining 1/4 teaspoon each salt and pepper in a medium bowl.
Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.
Tips
To make ahead: Refrigerate salsa (Steps 1-3) for up to 3 days.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)226Calories12gFat17gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
