Tulsa Eggs
17 ingredients
13 steps
Ingredients
- 1 1/2 pork shoulder steak, trimmed
- 1 tsp. vegetable oil
- 1 medium potato, peeled and cubed
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 medium size green pepper, cut into strips
- 1 (10 oz.) can tomatoes with green chilies, chopped
- 1 beef flavored bouillon cube
- 1/2 tsp. ground cumin
- 1/4 tsp. red pepper
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 4 eggs
- 1/2 c. (2 oz.) Cheddar cheese
- 4 crisp corn tortillas
- parsley
- sliced tomatoes (optional)
Directions
-
1Cut pork steak into 1/2-inch cubes.
-
2Heat oil in a large skillet; saute pork over medium heat, about 1 minute.
-
3Add potatoes, onion, garlic and green pepper.
-
4Cook 3 to 4 minutes. Add tomatoes, bouillon, cumin, red pepper, black pepper and salt; stir well.
-
5Cover and cook over low heat 30 minutes or until potatoes are tender, stirring occasionally.
-
6Make four indentations in cooked mixture with a knife; break an egg into each indentation.
-
7Bake, uncovered, at 350° for 10 to 12 minutes. Remove from oven and sprinkle Cheddar cheese over mixture.
-
8Cover and let stand 5 minutes.
-
9Heat tortillas according to package directions.
-
10Spoon egg mixture over hot tortillas.
-
11Garnish each serving with parsley.
-
12Serve with sliced tomatoes, if desired. Yield:
-
134 servings.
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