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

  1. 1
    Cut pork steak into 1/2-inch cubes.
  2. 2
    Heat oil in a large skillet; saute pork over medium heat, about 1 minute.
  3. 3
    Add potatoes, onion, garlic and green pepper.
  4. 4
    Cook 3 to 4 minutes. Add tomatoes, bouillon, cumin, red pepper, black pepper and salt; stir well.
  5. 5
    Cover and cook over low heat 30 minutes or until potatoes are tender, stirring occasionally.
  6. 6
    Make four indentations in cooked mixture with a knife; break an egg into each indentation.
  7. 7
    Bake, uncovered, at 350° for 10 to 12 minutes. Remove from oven and sprinkle Cheddar cheese over mixture.
  8. 8
    Cover and let stand 5 minutes.
  9. 9
    Heat tortillas according to package directions.
  10. 10
    Spoon egg mixture over hot tortillas.
  11. 11
    Garnish each serving with parsley.
  12. 12
    Serve with sliced tomatoes, if desired. Yield:
  13. 13
    4 servings.

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