4      Bacon slices, cut into 1" squares
4      Texas corn tortillas
1      Cup Texas onions, finely chopped
2      Texas garlic cloves, thinly sliced
1      Texas jalapeno, thinly sliced
1       Pint Texas oysters, drained
½      Cup fresh Texas tomatoes, chopped
¾      Teaspoon salt
½      Teaspoon pepper
4       Eggs
1-1/2 Cups MontereyJack cheese, shredded

Preheat Oven to 400°F.

In a cast-iron or other oven-proof skillet, fry the bacon until it is crisp, then drain on paper towels. Leave approximately 3 tablespoons of drippings in the skillet.

Cut or tear the tortillas into one-inch pies, and fry them in the skillet with the bacon drippings until the tortillas are gently crisp. Add the onions, garlic and jalapenos. Sauté until the onions are translucent.

Chop the oysters in halves or quarters, and sprinkle them evenly throughout the pan without mixing them into the other ingredients.

Mix together the tomatoes, salt, pepper and eggs. Add the tomato/egg mixture to the skillet, pouring evenly across the pan without mixing. Add cheese, and place the skillet in the oven 3 to 4 minutes, allowing the eggs to set.

Serving suggestion: side with sliced tomatoes, drizzle with vinegar and oil, sprinkle with cilantro.

A Texas wine such as Rose of Cabernet Sauvignon pairs excellently with this delicious dish.

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