Start by peeling your potatoes and dicing them into small cubes.
Dice your beef bacon into small pieces, then drop the diced bacon into a cold pan and turn on the heat, letting them slowly render.
While the bacon cooks, grab a few de-seeded dried chilis. Place them in a bowl and cover with hot water to soften. Once they’ve rehydrated, transfer them to a blender cup. Add a few cloves of garlic, some of that chili water, and a pinch of salt. Blend until smooth, then set the chili paste aside.
When the bacon is golden and the fat has rendered out, toss in your diced potatoes and chopped onions right into the pan. Let everything cook together, stirring occasionally until potatoes and onions cook through.
Once the potatoes and onions are fully cooked, spoon in the chili mixture and stir until everything is well mixed together.
In a separate bowl, crack a few eggs and whisk them until smooth. Pour the eggs directly into the pan and let them set slightly before stirring.
Once the eggs are almost set, sprinkle a generous layer of cheese over the top, I used a mix of Colby Jack and Chihuahua.
Let the cheese melt and finish with a handful of parsley or green of choice.
Scoop a hearty serving of the skillet mix straight onto a warm tortilla and enjoy!

BREAKFAST SKILLET TACOS

SUDANESE TA’MIA