Total Calories: 143
Fry bacon crisp and put aside for later. Sauté onion and celery in 2 tablespoons bacon drippings. Add both cans of tomatoes to the sautéed mixture. Let simmer till liquid cooks down some. Make a little “well” in the mixture for each egg. (Depending on size of skillet—you may be able to cook only 3 eggs at a time). Place a whole egg in each “well”; cover and let simmer till desired doneness. Serve each egg on a warm tortilla and cover with tomato mixture. Sprinkle grated cheese and crumbled bacon on top of each serving.
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