Categories: Breakfast
Ingredients
- 2 dried ancho chiles
- 2 1/2 cups boiling water
- 8 oz. scallions, trimmed, plus more for garnish
- 2 tbsp. lime juice
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 6 large eggs
- 3 slices thick-cut bacon, chopped
- 3/4 cup shredded cheese, such as Monterey Jack
- 6 corn or flour tortillas, warmed
- Shredded red cabbage and lime wedges, for serving
Directions
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Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
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Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
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Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add 1/4 cup of the reserved water, the scallions, lime juice and 1/4 tsp each salt and pepper. Puree until smooth.
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Whisk eggs with the remaining 1/4 tsp each salt and pepper in a medium bowl.
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Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
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Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges.