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In a large non-stick pan, cook the chopped cold smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the crispy bacon aside.

Add 1 to 2 tablespoons of avocado oil to the pan (if needed, or use bacon fat) and heat over medium-low. Crack 2 eggs into the pan for each serving (total of 8 eggs for 4 servings).

Season the eggs generously with Everything But the Huevo Seasoning. Cover the pan and cook until the whites are set and the yolks are jammy, about 3-4 minutes. The edges of the whites should be slightly crispy.

While the eggs are cooking, warm the flour tortillas. You can do this in a dry pan over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a warm oven.

To assemble each taco, spread 1/4 cup of farmer cheese onto a warmed tortilla.

Place two jammy eggs on top of the farmer cheese. Sprinkle with a portion of the crispy bacon and a pinch of chopped cilantro.

Drizzle generously with salsa macha and squeeze the juice from 1/4 of a lime over the taco.

Repeat for the remaining tacos and serve immediately. Enjoy the spicy, cozy, and satisfying flavors!

In a large non-stick pan, cook the chopped cold smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the crispy bacon aside.

Add 1 to 2 tablespoons of avocado oil to the pan (if needed, or use bacon fat) and heat over medium-low. Crack 2 eggs into the pan for each serving (total of 8 eggs for 4 servings).

Season the eggs generously with Everything But the Huevo Seasoning. Cover the pan and cook until the whites are set and the yolks are jammy, about 3-4 minutes. The edges of the whites should be slightly crispy.

While the eggs are cooking, warm the flour tortillas. You can do this in a dry pan over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a warm oven.

To assemble each taco, spread 1/4 cup of farmer cheese onto a warmed tortilla.

Place two jammy eggs on top of the farmer cheese. Sprinkle with a portion of the crispy bacon and a pinch of chopped cilantro.

Drizzle generously with salsa macha and squeeze the juice from 1/4 of a lime over the taco.

Repeat for the remaining tacos and serve immediately. Enjoy the spicy, cozy, and satisfying flavors!
