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4 sl Bacon
2 md Onions; chopped
2 md Cans jalapeno peppers; mincd
1 cn 28-oz. tomatoes
1 c Longhorn cheese; grated
In a heavy skillet or dutch oven, fry the bacon. Remove the vacon and reserve the drippings. Saute the onion in the bacon drippings until clear. Add the peppers, stirring regularly. Add the tomatoes, cutting into smaller pieces with a knife or spatula. Allow the mixture to cook down until most of the liquid has evaporated. Spread grated cheese over the tomatoes, and allow to partially melt. Drop the eggs on top of the mixture. Cover and allow the eggs to poach. Serve immediately, with two eggs and a lg. scoop of tomato mixture on each plate.
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