Crispy jalapeno bacon cooks down with onion and garlic, then you nestle eggs into the pan to finish. The shelf's one ingredient carries this whole dinner with heat and smoke, ready in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 340 calories a serving, 20 g protein, 5 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the jalapeno bacon into quarter-inch strips. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the bacon. Cook, stirring often, until the edges crisp and brown, about 5 minutes.5 min
2. Dice half a medium onion and mince 2 cloves garlic. Push the bacon to the side and add the onion and garlic to the pan. Stir and cook until soft, about 3 minutes, while the bacon continues to render.3 min
3. Crack 4 large eggs directly into empty spaces in the pan. Season with salt and pepper to taste. Cover the skillet and reduce heat to medium. Cook until the egg whites set but the yolks still move, about 5 minutes.5 min

Note Swap corn tortillas for flour if you prefer. Leftovers keep in the fridge for two days and reheat gently. Serve with flour tortillas or over corn chips, or add to rice for breakfast tomorrow.