With each of the portions, form a ring (approx. size: Ring - 4 inch/10 cm, Hole - 2 inch/5 cm) on a cooking sheet. (I line it with parchment paper.)
Place the mozzarella in each hole.
Crack an egg in each hole over the mozzarella.
Sprinkle the topping mozzarella over each ring and the black pepper on each egg.
Calories 441 kcal, Protein 38.1 g, Total Fat 29.1 g, Total Carbohydrates 2.2 g, Dietary Fiber 0 g, Sugar 1.7 g
If you like runny eggs, simply bake pork rings without eggs for about 10 - 13 minutes, take them out from the oven, put cheese and eggs in holes, sprinkle cheese and black pepper on top and bake another 8 - 10 minutes.
You may have a little egg white overflow if the holes are not big enough or your eggs are a bit large, which can end up okay after baking, because those crispy whites on the cooking sheet taste good anyway!