Description
Love pulled pork? Make a meal, or two, or even three out of one pork shoulder! This is how. Meal number one is pulled pork. Meal number two is BBQ sandwiches. Meal number three is this recipe, and it just might be my favorite! As always, there are never any processed ingredients.
Ingredients
- 2 Tablespoons Olive Oil, Or Enough To Cover The Bottom Of Your Skillet
- 1 Onion, Diced
- 1 pint Baby Bella Mushrooms, Chopped
- Kosher Salt And Black Pepper To Taste (I Use A Lot Of Black Pepper!)
- 3 cups Pulled Pork, Previously Cooked (or More!)
- 5 Eggs
- 1 pint Cherry Or Grape Tomatoes, Halved
- 4 Tablespoons Chives, Parsley, Or Combination Of Both
- Parmesan Cheese, Grated
Preparation
Preheat oven to 375 F. Heat olive oil in your largest oven-safe skillet or Dutch oven on the stove over medium heat.
When oil is shimmering but not smoking, add onions and allow them to cook until they start to soften. Add chopped mushrooms, salt and pepper. Mix well and cook until the water from the mushrooms cooks off (around 8 minutes).
Add pulled pork into the skillet, mix well and allow everything to cook together for 2-3 minutes. Use a spoon to create small wells or holes in the pork mixture, for the eggs. They should be spaced far enough apart so the eggs don’t run together. I use 5 eggs because I feed 5 people in my family. You can use as many as you like as long as they fit. Crack eggs carefully into the wells. Lightly salt and pepper the tops of eggs.
Transfer entire dish into the preheated oven. Cook for 5-10 minutes based on how you like your eggs done. We like them a little runny so we cook them on the short end.
Remove the dish from the oven and top with fresh tomatoes, herbs and freshly grated Parmesan cheese. Serve hot and enjoy!
