It appears you are using an older browser. This site will function better if you upgrade to the latest version
Place two large skillets on the grill or stove--one over medium high heat and the other over medium low heat. Add about a tablespoon of olive oil to both pans. Add about 3 tablespoons of butter to the pan over the lower heat.
Add the red onion, padron and bell peppers, and mushrooms to the hotter pan, season with salt and pepper and toss to coat. Cook for about 5-7 minutes; all the water should be cooked out and the vegetables should have a nice color on them.
Once the butter has melted and is lightly frothing, carefully crack the eggs into the pan and season with salt and pepper--you want to cook the eggs slowly over a low heat. Gently swirl the pan to get the butter to cover and cook the egg whites. Once the egg whites are beginning to cook, remove the pan from the heat and let the eggs continue to cook off the heat.
Season the pork skirt and add directly to a hot grill (alternatively--heat a grill pan over high heat for about 15 minutes before cooking). Cook until browned on both sides, only a minute or so per side. Once cooked, transfer the pork to a cutting board and slice all but three large pieces into bite-size pieces.
Remove the vegetables from the heat and add the sliced pork and toss to combine.
To plate, spoon about a third the vegetable mixture onto each plate and top each with an egg and a whole slice of grilled pork. Serve immediately.