1 tablespoon vegetable oil
1 medium onion, peeled and sliced
1 medium carrot, cut into 1 inch pieces
1 medium celery, cut into 1 inch pieces
1 medium jalapeno pepper, seeded and seeded
1 (8 ounce) can tomato juice concentrate
1 (8 ounce) can cooked ham hocks, drained
4 eggs
1 teaspoon dried oregano
1/4 teaspoon salt
Heat oil in large skillet over medium heat. Saute onion, carrot and celery in oil for 10 minutes, stirring occasionally. Stir in pepper and tomato juice concentrate 1 minute before stirring.
Stir in ham hocks, eggs and oregano 2 minutes before stirring. Continue stirring, stirring constantly, until all ingredients are combined.
Gently pour mixture into the skillet. Cook over medium heat for about 5 minutes, stirring occasionally, until a knife inserted halfway into the center of the bread comes out clean. Serve warm.