Tulsa Eggs

• 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)

1. Cut pork steak into 1/2-inch cubes.
2. Heat oil in a large skillet; saute pork over medium heat, about 1 minute.
3. Add potatoes, onion, garlic and green pepper.
4. Cook 3 to 4 minutes. Add tomatoes, bouillon, cumin, red pepper, black pepper and salt; stir well.
5. Cover and cook over low heat 30 minutes or until potatoes are tender, stirring occasionally.
6. Make four indentations in cooked mixture with a knife; break an egg into each indentation.
7. Bake, uncovered, at 350u0b0 for 10 to 12 minutes. Remove from oven and sprinkle Cheddar cheese over mixture.
8. Cover and let stand 5 minutes.
9. Heat tortillas according to package directions.
10. Spoon egg mixture over hot tortillas.
11. Garnish each serving with parsley.
12. Serve with sliced tomatoes, if desired. Yield:
13. 4 servings.

pork shoulder steak, vegetable oil, potato, onion, clove garlic, green pepper, tomatoes, beef, ground cumin, red pepper, black pepper, salt, eggs, cheddar cheese, corn tortillas, parsley, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457459 (may not work)