Bacon, Egg, and Tomato Breakfast Tacos Recipe

• 6 strips uncooked bacon
• 2 medium-sized ripe tomatoes, sliced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 large eggs
• 6 corn tortillas
• 1/3 cup cilantro leaves and small sprigs

1. Line a plate with paper towels.
2. Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices.
3. Cook, turning once, until browned and crispy, about 10 minutes.
4. Drain the slices on the towel-lined plate but leave the fat in the skillet.
5. Add the tomato slices to the skillet, season with salt and pepper, and saute for 2 minutes.
6. Flip the tomatoes and cook for 2 minutes more.
7. Remove to a warm plate and set aside.
8. Wipe out the skillet and set it over medium-low heat.
9. Add 1 tablespoon of the oil and break in 3 of the eggs.
10. Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks.
11. Repeat with the remaining oil and eggs.
12. Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until theyre puffed and a little blistered.
13. Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos.
14. Add a fried egg to each, sprinkle with the cilantro, and serve at once.

bacon, tomatoes, kosher salt, freshly ground black pepper, vegetable oil, eggs, corn tortillas, cilantro

Taken from www.chowhound.com/recipes/bacon-egg-and-tomato-breakfast-taco-31123 (may not work)