1 tablespoons extra-virgin olive oil
3/4 pounds ground pork
3/4 pounds Chorizo — packaged peeled and chopped
1 medium onion — chopped
3 clove garlic — finely chopped
1 teaspoons ground cumin — 1/3 palm full
1/4 teaspoons ground allspice
Salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 bottle beer
4 Portuguese rolls or 2 sandwich sized English muffins — split and
toasted
4 deli-cut slices Swiss cheese
4 dill pickles — chopped
2 tablespoons yellow mustard
2 tablespoons butter
4 large eggs

Preheat oven to 400 degrees F.
Heat a skillet over medium high heat with extra-virgin olive oil, 1
turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo,
onions, garlic and season mixture with cumin, allspice, salt and
pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook
a minute then add beer.
Arrange bread on baking sheet. Toast the split bread a bit, top with
1/4 of the meat mixture and Swiss cheese, return to oven and melt 2
to 3 minutes.

Mix pickles with mustard. Heat a skillet with butter over medium
heat. To melted butter, add eggs and fry to desired doneness.

Recipe by Racheal Ray