Carnitas Breakfast with Eggs
This hearty breakfast combines flavorful carnitas with perfectly cooked eggs, creating a protein-packed meal ideal for brunch or a quick weekday breakfast.
Ingredients
Main Ingredients
- 2 cups Carnitas Use leftover pork, make a fresh batch, or opt for store-bought carnitas.
- 4 large Eggs Choose scrambled, sunny-side-up, or poached.
- 1 medium Southern cornbread A comforting side that pairs well with the dish.
Flavor Enhancers
- 1 medium Onion Sautéed.
- 2 cloves Garlic Sautéed.
- 1 medium Bell pepper Sautéed.
Optional Toppings
- 1/4 cup Chopped cilantro For garnish.
- 1 medium Diced avocado Add brightness and flavor.
- 1 tablespoon Hot sauce Drizzle over the top.
Crunchy Elements
- 1/2 cup Crushed tortilla chips For added texture.
- 1/2 cup Fried plantains Optional.
Instructions
Preparing the Carnitas
- Heat leftover carnitas in a skillet over medium heat until crispy on the edges.
- If making fresh, season the pork with cumin, garlic, and chili powder, then cook until tender and shred.
Cooking the Eggs
- Prepare eggs according to preference: scramble, sunny-side-up, or poached.
- For scrambled eggs, whisk with milk and cook over low heat, stirring gently.
- For sunny-side-up, warm oil, crack the eggs in, and cook until whites are set.
Combining Carnitas and Eggs
- Pile crispy carnitas on a plate and top with cooked eggs.
- Add optional toppings like salsa, cheese, and serve with cornbread.
Presentation
- Arrange carnitas in the center of a large plate and layer eggs on top.
- Garnish with cilantro and serve with a wedge of lime.
Notes
Prepare carnitas and cornbread in advance to save time. Customize eggs to your liking and add fresh toppings to balance flavors.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 2g
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