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- 1 pound boneless pork shoulder
- 1 cup bottled thick and chunky salsa
- 1 tablespoon vegetable oil
- 1 large white onion, coarsely chopped
- 2 pounds potatoes, peeled and cut into 1-inch pieces
- 2 fresh green chile peppers, chopped (1 cup)
- 2 cloves garlic, minced
- 6 eggs
- 1 cup shredded cheddar cheese (4 ounces)
- Fresh cilantro
- Sliced fresh jalapeno chile peppers (optional)
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, 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.
- If you don't have an oval slow cooker, you can still make this recipe; the eggs may run together on the top.
- Servings Per Recipe 6,
- cal. (kcal) 405,
- Fat, total (g) 16,
- chol. (mg) 251,
- sat. fat (g) 7,
- carb. (g) 33,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 32,
- vit. A (IU) 875,
- vit. C (mg) 77,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 494,
- Potassium (mg) 1083,
- calcium (mg) 202,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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