Tulsa Eggs - cooking recipe

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)

Preparation

Cut pork steak into 1/2-inch cubes.
Heat oil in a large skillet; saute pork over medium heat, about 1 minute.
Add potatoes, onion, garlic and green pepper.
Cook 3 to 4 minutes. Add tomatoes, bouillon, cumin, red pepper, black pepper and salt; stir well.
Cover and cook over low heat 30 minutes or until potatoes are tender, stirring occasionally.
Make four indentations in cooked mixture with a knife; break an egg into each indentation.
Bake, uncovered, at 350\u00b0 for 10 to 12 minutes. Remove from oven and sprinkle Cheddar cheese over mixture.
Cover and let stand 5 minutes.
Heat tortillas according to package directions.
Spoon egg mixture over hot tortillas.
Garnish each serving with parsley.
Serve with sliced tomatoes, if desired. Yield:
4 servings.