SERVING SIZE:Makes 12 muffins
PREP15 MinutesCOOKING20 Minutes
Kcal:198 Kj:923Carb: 4Protein: 14Fat:14Fibre: 0

INGREDIENTS

  • 225g tomatoes, quartered
  • 4 tbsp. jalapeños chillis
  • 1 tbsp. olive oil
  • sea salt
  • 8 small corn tortillas
  • 170g cheddar cheese, grated
  • 8 large eggs
  • 4 tbsp. parsley or coriander
  • 2 tbsp. lime juice
  • 4 slices cooked bacon, chopped

Method:

  • Arrange one oven rack 15cm from griller and another below that, about 30cm from griller in your oven. Turn it on.
  • On a large rimmed baking sheet, toss the tomatoes and jalapeños with the olive oil and pinch of sea salt. Grill on top rack until tender and charred in spots, around 8-10 minutes. Transfer to blender and blend.
  • 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 frypan and fry the eggs until almost done then add an egg on top of each tortilla. Place the baking sheet under the griller on the middle rack until done, around 2-3 minutes.
  • Now add the parsley/coriander, 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.