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 | ingredients |
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4 slices bacon (about 4 ounces), cut ½ inch thick crosswise
4 garlic cloves, chopped
1 to 2 tablespoons chopped chipotle chiles in adobo
2 cans (28 ounces each) whole peeled tomatoes in juice
Coarse salt and ground pepper
8 large eggs
½ cup crumbled feta cheese
Tortilla chips, for serving (optional)
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 | Eggs in Chipotle Sauce |
| | Serves 4 | Prep Time: 35 minutes | Total Time: 35 minutes |
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- Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
- Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
- Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.
Per serving: (without tortilla chips): 312 calories; 16 grams fat; 20.7 grams protein; 19.2 grams carbohydrates; 3.3 grams fiber
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