8 slices of bacon, diced
1 medium onion, diced
1/2 cup diced celery
2 10.5 oz cans of diced tomatoes w/green chilies (If you can't find the can of tomatoes with the green chilies you can get regular diced tomatoes and add a small can of diced green chilies)
Salt and pepper to taste
1. In a large skillet (you'll need a lid) render bacon for a few minutes, add onion and celery, cook until tender and bacon is crispy. If your bacon has a lot of bacon fat you might want to drain some of it out.
2. Add both cans of tomatoes with juices to the skillet and bring to a boil. Sometimes I find that the tomatoes don't have enough juice in them so I add a little bit of water, about 1/2 cup.
3. Once the juices have started to boil add the eggs, you should be able to add about 6 eggs at a time if your skillet is large enough. Season eggs with salt and pepper. Reduce heat to medium and cover skillet with lid. Cook until eggs are done to your likeness.