Instructions: Preheat oven to 350-F degrees. Melt butter in frying pan with the oil; meanwhile, begin
preparing the vegetables: Press the garlic, chop the onion, and dice the green pepper.

When the oil and butter are warmed but not sizzling, add the garlic, onion, and green pepper, and cook until vegetables are limp. Remove from pan and reserve.

Saute ground beef and pork until cooked through (about 10 minutes). Spoon off the collected fats. Peel and halve tomatoes. Scoop out centers of tomatoes, and add pulp to the cooked beef and pork. In a small bowl or cup, mix together the flour, salt, and pepper; stir into meat-tomato mixture, and cook for a few minutes more, stirring, until thickened. Stir the garlic-pepper-onion trio back in, too, and when all is combined, turn into an 9 by 12 inch baking dish, making eight slight depressions at regular intervals.

Crack each egg separately, and carefully pour one in each tomato half, settling each in one of the hollowed-out spots on the bed of meats and veggies.

Grate a little of the cheese over each egg, and finish with a dusting of pepper.

Slide into the oven, and bake until the eggs are just about set but not quite done, according to your preferences (check after 20-25 minutes - theyll set up a bit more once out of the oven).

Serve with warmed tortillas.

Serves 8

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