2 eggs
1 teaspoon garlic powder
2 tablespoons olive oil
3 tablespoons butter, softened
3 tablespoons vinegar
2 tablespoons white wine
1 (3 ounce) can garbanzo beans, drained
1 tablespoon Dijon mustard
1 (15 ounce) can whole kernel corn, undrained
1 (2 pint) can pineapple, undrained
1 tablespoon white vinegar
1 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
Place eggs in a saucepan and bring to a boil, removing from heat. Cover and allow eggs to cool to room temperature.
Heat oil in large skillet over medium-high heat. Add steak and pork, break, scraping up all bits, and set aside. Stir in eggs, garlic powder, olive oil, vinegar, wine and garbanzo beans. Cook and stir until eggs are tender. Stir in flour, then white wine, then pineapple and then corn.
Stir parmesan, olive oil, rice, banana and lemon juice into pan; bring to a simmer, stirring constantly. Heat sauce to boiling and whisk into meat.
Stir eggs into saucepan with each addition to deglaze. Sprinkle with vinegar, then lemon juice and oregano; let simmer over low heat for 5 minutes and serve.