Breakfast Carnitas with Eggs and Salsa Verde - Pinehurst Inn Bed & BreakfastPinehurst Inn Bed & Brea

Ingredients

• 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 ounces 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