Preheat & brown the pork. Preheat your oven to 400°F. In an oven-safe skillet over medium-high heat, cook the ground pork, breaking it up as it goes, until browned and cooked through, about 8–10 minutes. Spread the pork in an even layer across the bottom of the skillet.
Add the scrambled egg layer. Season the beaten eggs with salt and pepper. Pour them directly over the hot pork in the skillet. Let them sit undisturbed for 2–3 minutes — you want them mostly set but still slightly glossy on top. They'll finish cooking in the oven.
Mix the sourdough batter. Whisk together the sourdough starter, 3 eggs, avocado oil, salt, and dried basil in a bowl until smooth and pourable.
Layer & top. Gently pour the sourdough batter over the pork and eggs, letting it settle and fill in the gaps. Scatter the shredded cheese evenly over the top. Add cilantro.
Bake. Transfer the skillet to the oven and bake for 20 minutes, until the batter is set in the center, the edges are pulling away from the pan, and the cheese is golden and bubbling.
Serve. Let it rest for 5 minutes before slicing. Leftovers keep in the fridge for up to 4 days and reheat beautifully.
Baker's Tip: For an extra golden bottom crust, let the oiled skillet heat in the oven for 5 minutes before browning the pork.