The Border Cookbook's Riders In Chaps

So this wasn't a hit with anyone aside from Owen.  He loved this meal, he gave it a perfect 10, Noah gave it a 7, Aaron gave it a 4, and I didn't even have any of the eggs, so I don't get a vote.  I don't love eggs, especially not over medium ones :).  Anyway, the pork was really good, everyone agreed on that, but no one liked the eggs in addition, except for Owen.  Like I said, he loved it with the eggs.  The pork was an easy crockpot combination, and the eggs just needed to be cooked right before serving, so this was an easy meal.  Each tostada with two eggs on it was 535 calories.  Here's what to do:

1 lb pork loin
1 large onion, chopped
1 bay leaf
1 canned chipotle chile and 1 t adobo sauce
1/2 t salt, plus more to taste
1/4 t dried thyme
1/2 c water

6 tostadas
guacamole
12 eggs
cheese
beans if desired

Place the pork, onion, bay leaf, chipotle chile and sauce, salt, thyme and water in your slow cooker.  Cook on low for around 6 hours, or until the meat shreds easily.  Shred it and set aside.
When ready to serve, cook the eggs either sunny side up, or over medium, and salt them to taste.
To assemble, take one tostada, swipe with beans if using, layer on meat, 2 eggs, cheese, and guacamole, then serve.