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Spicy Marinated Pork and Eggs

"This dish has such great color for the holidays with the red salsa, green chiles, and cilantro," Nora says. "It would be delicious served with tortillas and some additional chopped onions and cheese. This dish is great for brunch because the slow cooker makes it convenient and easy to fix."

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  • Makes: 6 servings
  • Prep: 30 mins
  • Marinate: overnight
  • Slow Cook: 6 hrs to 7 hrs on low-heat setting or 3 to 3 1/2 hours on high-heat setting plus 15 minutes on high-heat setting

Spicy Marinated Pork and Eggs

Directions

  1. Trim fat from pork. Cut meat into 1-inch pieces. Place meat in a resealable plastic bag set in a shallow dish. Top with salsa. Seal bag; turn to coat. Marinate in refrigerator overnight.
  2. Lightly grease an oval 3 1/2- to 4-quart slow cooker* with oil. Place onion in cooker. Add pork and marinade mixture, potatoes, green chile peppers, and garlic. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. Using the bottom of a ladle or serving spoon, make 6 indentations in the top of the mixture. Crack an egg into each indentation. If using low-heat setting, turn cooker to high-heat setting. Cover; cook 15 minutes more or until egg whites are set and yolks are thickened. Top with cheese, cilantro, and, if desired, jalapeno slices. Makes 6 servings.

From the Test Kitchen

*

If you don't have an oval slow cooker, you can still make this recipe; the eggs may run together on the top.

Nutrition Facts (Spicy Marinated Pork and Eggs)

  • Per serving:
  • 405 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 251 mg chol.,
  • 494 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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