Breakfast Tacos

Serves 4

• 8 oz. tomatoes, quartered

• 4 tbsp. jalapeños, drained

• 1 tbsp. olive oil

• sea salt

• 8 small corn tortillas

• 6 oz. cheddar cheese, grated

• 8 large eggs

• 4 tbsp. cilantro

• 2 tbsp. lime juice

• 4 sliced cooked bacon, chopped

Arrange one oven rack 6” from broiler and another below that, about 12” from broiler. Heat the broiler.

On a large rimmed baking sheet, toss the tomatoes and jalapeños with the olive oil and pinch of sea salt. Broil on top rack until tender and charred in spots, around 8-10 minutes. Transfer to blender.

Meanwhile, place the corn tortillas on a second rimmed baking sheet. Top each tortilla with ¼ cup of cheese, leaving a slight well in the center.

Add a little extra oil to a skillet and fry the eggs until almost done then add an egg on top of each tortilla. Place the baking sheet under the broiler on the middle rack until done, around 2-3 minutes.

Now add the cilantro, lime juice and ¼ teaspoon of salt to the vegetables in the blender and puree until smooth. Serve the salsa on top of the tacos and add some of the chopped bacon.