2 tablespoons canola oil
2 large shallots, finely chopped
2 cloves garlic, minced
1 russet potato, peeled and diced into 1/4 inch cubes
3 cups chopped kale (stems removed), rinsed and drained
1 teaspoon kosher salt, plus more to taste
1 teaspoon chili powder
1/2 teaspoon cumin
12 oz pulled pork
freshly ground black pepper
8 Old El Paso Soft Tortilla Taco Boats
8 large eggs
fresh cilantro, for serving
hot sauce, for serving
Preheat the oven to 350° F.
In a deep sided sauté pan, heat the canola oil over low heat. When the oil is shimmering, add the shallots and garlic, and cook while stirring, until the shallots are translucent. Add the potatoes to the pan, and cook for about 7-10 minutes, or until the potatoes are just fork tender. Stir in the kale, and season with salt, chili powder and cumin, and cook until the kale is wilted. Adjust the seasoning with salt and pepper. Stir in the pulled pork, and adjust the seasoning with salt and pepper. Set the filling aside.
Wrap the taco boats, still stacked, in aluminum foil. Warm it in the oven for about 5 minutes, then remove. Fill each taco boat with filling and arrange in a baking dish or baking sheet. Using a spoon or your hand, form a little well in the filling of each taco boat. Crack an egg into a ramekin and gently place the egg into the taco boat, making sure not to break the yolk. Repeat with the remaining eggs and taco boats.
Place the baking dish in the oven and bake for about 12-15 minutes, or until the egg whites are cooked but the yolks are runny, or to your desired doneness. . Be careful not to overcook, as it can quickly do so.
Remove the taco boats from the oven, garnish with cilantro and hot sauce if desired, and serve while hot.