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

1. Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.

2. 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.

3. 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.

4. Whisk eggs with the remaining 1/4 tsp each salt and pepper in a medium bowl.

5. 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.

6. Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges.

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