1 tablespoon vegetable oil
2 corn tortillas
4 bacon slices, coarsely chopped
1 onion, chopped
1 jalapeño, sliced
1 cup fresh tomato, diced (or substitute canned)
1 teaspoon lemon zest
¼ teaspoon cumin
1/8 teaspoon ground coriander
1 teaspoon lemon juice
2 tablespoons chopped cilantro
4 eggs
1 In large skillet, heat oil, then fry tortillas for 30 seconds on each side. Remove to paper towels to drain.
2 In same pan, fry bacon for 2 minutes and push to the side.
3 Add onions, jalepeno, cumin, coriander, tomato, and lemon zest. Reduce heat to low and simmer, stirring occassionaly for about 20 minutes.
4 Stir in lemon juice and cilantro.
5 In a non-stick pan, cook eggs over easy (yolks should run a bit).
7 On each serving dish, place a tortilla, then top with 2 eggs and cover with sauce.
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