Ingredients
1-1/2 pounds pork steak, cubed1 teaspoon vegetable oil1 large potato, peeled and cubed1 medium onion, chopped1 garlic clove, minced1/2 cup chopped green pepper1 can (10 ounces) diced tomatoes and green chilies, undrained1 beef bouillon cube1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper4 eggs3/4 cup shredded cheddar cheese4 corn tortillas (6 inches), warmed
Preparation
In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
