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
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.