I’ve lost track of how many versions of huevos rancheros I’ve posted, but I just don’t think you can have too many options and I never seem to make it the same way twice. This version used leftover pork roast (will it ever run out?) and eggs cooked over easy. Very simple and oh, so delicious!
The packages of tostadas I’ve been buying have 36 tostadas in them. I don’t know how many of these things you eat in a sitting, but I’ve had to get pretty creative with tostadas for breakfast, lunch and dinner in order to use them all before they go stale. Not that I’m complaining. I like tostadas. But still, don’t hate me for the flood of tostada recipes. I’m working with what I’ve got!
Shredded Pork Huevos Tostada
Tostada shell or tortilla (1-2 per person)
Pork roast (about 1/2 cup per tostada – see below for basic pork roast recipe)
1-2 eggs per person
Heat a large skillet over medium heat. Add a drizzle of olive oil. Break one or two eggs into the pan. Add some pork roast on the side. If you are cooking these for more than one person, you can do these in two separate pans, with the eggs cooking in one and the pork heating up in the other (or heat the pork in the microwave if you prefer).
Cook eggs a couple of minutes until nearly set and then flip and cook briefly on the other side until it’s done to your liking. Build your tostada starting with pork. Follow with eggs, a sprinkle of cheese, avocado and salsa.
Basic Pork Roast
Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper
Rinse pork roast and place fat side up in a dutch oven. Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles. Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart. Pull apart with two forks to shred.
Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead). When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.