Recipe courtesy of Mary Sue Milliken and Susan Feniger

Drunken Eggs

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4-6 servings
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6 ounces slab bacon, skin removed

1 large yellow onion, diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 1/2 cups chicken stock

2 medium tomatoes cored, seeded and diced

4 large eggs, beaten

1/2 cup grated Anejo cheese

2 - 4 serrano chiles, stemmed and chopped

Corn tortillas, recipe follows

Corn Tortillas:

4 cups finely ground deep yellow masa harina

2 3/4 cups cold water

1 teaspoon salt


  1. Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to over blend. Remove pot from heat. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm tortillas.

Corn Tortillas:

  1. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel.