Tulsa Eggs
Tulsa Eggs combine savory pork, seasoned vegetables, and eggs baked to perfection, all served on crispy tortillas. This hearty, flavorful dish is ideal for brunch or breakfast lovers who enjoy bold spices and cheesy toppings. Easy to prepare and perfect for satisfying mornings with a Southwestern twist.
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 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 cup Cheddar cheese ⓘ
- 4 crisp corn tortillas ⓘ
- parsley ⓘ
Instructions
- Cut pork shoulder steak into 1/2-inch cubes.
- Heat vegetable oil in a large skillet over medium heat; sauté pork for about 1 minute.
- Add peeled and cubed potato, chopped onion, minced garlic, and green pepper strips to the skillet.
- Cook for 3 to 4 minutes, then add chopped tomatoes with green chilies, beef bouillon cube, ground cumin, red pepper, black pepper, and salt; stir well.
- Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally.
- Make four indentations in the cooked mixture with a knife and carefully break an egg into each indentation.
- Bake uncovered at 350°F for 10 to 12 minutes until eggs are set.
- Remove from oven and sprinkle shredded Cheddar cheese over the mixture.
- Cover and let stand for 5 minutes.
- Heat tortillas according to package instructions.
- Spoon the egg mixture onto the hot tortillas.
- Garnish each serving with chopped parsley.
- Serve with sliced tomatoes if desired.
Nutrition & Diet Analysis (per serving)
1037
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).