It should come as no surprise at this point that I love eggs and one of my favourite things to make is a breakfast skillet that incorporates leftovers. This time I used some of the leftover meat from my Mojo Roast Pork Shoulder. As I mention in that blog post, the butcher didn’t actually have pork so I had to substitute wild boar. Happy to report that the boar turned out superb! I highly recommend the recipe for the roast shoulder, whether pork or boar. It would also work for lamb or beef. It’s very easy and should leave you with plenty of leftovers, which you should use to make this Mojo Breakfast Skillet!
You may recall me having made something similar a few weeks back using my Mexican Braised Beef. The slow-cooked, fall-off-the-bone beef made the most epic morning-after skillet which you can get a recipe for here. Both of the breakfast skillets are elevated riffs on Huevos Rancheros, the classic Mexican breakfast for a hard day’s work. The difference between this skillet and the one using the braised beef is the type of protein used and the condiment spooned overtop. Beyond that, same rules apply in preparing the skillet. For the beef, I used a fresh pico de gallo. Here, I had some extra Mojo sauce so I used that. At first I thought that the mint in the sauce would be strange with the eggs but it worked surprisingly well and it was actually very refreshing. I garnished with a few extra sprigs of mint and some jalapeño for spice. Magic!
1/2 cup leftover Mojo Pork
2 happy eggs
2 tbsp leftover Mojo dressing
finely sliced jalapeño – for garnish
fresh mint sprigs – for garnish
- Set a non-stick or cast-iron skillet over medium heat. Add leftover pork and fry 4-5 minutes or until crispy.
- Using a spatula, form two ‘wells’ in the pork. Crack the eggs into the wells and cook until the eggs reach your desired consistency.
- Garnish with fresh sprigs of mint, sliced jalapeño and leftover Mojo dressing. Serve alongside leftover Zesty Purple Cabbage Slaw.