Bacon, Egg, and Tomato Breakfast Tacos Recipe

1. 1

   Line a plate with paper towels.

2. 2

   Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices.

3. 3

   Cook, turning once, until browned and crispy, about 10 minutes.

4. 4

   Drain the slices on the towel-lined plate but leave the fat in the skillet.

5. 5

   Add the tomato slices to the skillet, season with salt and pepper, and saute for 2 minutes.

6. 6

   Flip the tomatoes and cook for 2 minutes more.

7. 7

   Remove to a warm plate and set aside.

8. 8

   Wipe out the skillet and set it over medium-low heat.

9. 9

   Add 1 tablespoon of the oil and break in 3 of the eggs.

10. 10

    Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks.

11. 11

    Repeat with the remaining oil and eggs.

12. 12

    Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until theyre puffed and a little blistered.

13. 13

    Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos.

14. 14

    Add a fried egg to each, sprinkle with the cilantro, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.