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Breakfast Carnitas with Eggs and Salsa Verde

HAPPY CINCO DE MAYO from PInehurst Inn Bed & Breakfast in Bayfield, Wisconsin. Here is a wonderfully tasty treat that works for breakfast, lunch or dinner (we had had it for breakfast today as we are big fans of dinner for breakfast).

This recipe is from the Cheesecake Factory Green Chilaquiles with Carnitas and Eggs. We have made some modifications, but it is a delicious dish and the epitome of comfort food. In these uncertain times where many of us are spending much more time at home, a dish like this is just what the family needs–it is good for the soul. Yesterday, I cooked a large pork shoulder in the slow cooker for about 11 hours and the pork just fell off the bone, it was easy to “pull” and just melted in your mouth. Breakfast Carnitas with Eggs and Salsa Verde was the perfect recipe to try with some of that pulled pork. We are thinking of incorporating this into our breakfast lineup, but we will have to see how guests respond to pulled pork, green chilies, and corn chips for breakfast. 


Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 4


  • 1 pound pulled pork (we make our own with pork shoulder cooked low and slow in the slow cooker)
  • 1/4 cup all purpose flour
  • 1/4 cup oil
  • 2 cups salsa verde (homemade or store-bought (we like Herdez if we are not making our own))
  • 10 ounce bag of tortilla chips
  • 1 jalapeno, seeded and diced (or 4 oz can green chilies)
  • 1 roma tomato, diced, plus more for garnish
  • 2 TBLSP green onions, thinnly sliced, plus more for garnish
  • 1 TBLSP cilantro leaves, plus more for garnish
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 6 large eggs
  • 1/4 cup parmesan, grated, plus more for garnish
  • Garnish: 2 TBLSP cilantro, 1/4 cup grated parmesan cheese, 1 diced roma tomato, 2 TBLSP sliced green onions, 4 TBLSP sour cream


  1. In large baggie, shake flour and pulled pork together to coat pork. Heat oil in large frying pan and pan fry the pulled pork until it starts to brown and crisp up a bit. With slotted spoon, remove pork from pan to a plate or bowl.

  2. Heat salsa verde in a separate sauce pan until warm. Crush about 20 tortilla chips into salsa verde and stir to thoroughly combine and cook until the chips start to soften. Remove from heat.

  3. Whisk eggs and 1/4 cup grated parmesan together, and set aside.

  4. In large frying pan, over medium heat, add chopped jalapeno and 2 TBLSP sliced green onion and cook for about 2 minutes (if using green chilies instead of jalapeno, add them after cooking the green onions), then add a diced roma tomato, cooked pork, 1 TBLSP cilantro, salt and pepper, and thoroughly combine.

  5. Add the egg mixture to the pork mixture and cook until eggs are lightly scrambled, then add the salsa verde / chip mixture, stir to combine and heat through, making sure everything is hot.

  6. To assemble, place 6-8 tortilla chips into each of four bowls. Divide the pork mixture between the bowls, mounding it in the center of the chips. Add additional chips around the bowl if desired and top pork mixture with diced tomatoes, green onions, grated parmesan cheese, cilantro, and sour cream. Time to enjoy!

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