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Ranchero Eggs

Microwaverina's picture
Ingredients
  Canned stewed tomatoes 28 Ounce, chopped (1 Can)
  Chopped green chilies 3 Tablespoon
  Dried onion flakes 1 Tablespoon
  Garlic powder 1⁄8 Teaspoon
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)
  Salt To Taste
  Pepper To Taste
  Eggs 6
Directions

In 12x8-inch dish, combine tomatoes, chilies, onion, garlic, salt and pepper.
Cook, covered with plastic wrap, at HIGH 4 1/2 to 5 1/2 minutes; stir once.
Break eggs into tomato mixture (around outside edge); with toothpick, pierce egg yolks twice and egg whites several times.
Cook, covered, at MEDIUM 4 1/2 to 5 1/2 minutes, or until eggs are almost set.
Sprinkle with cheese.
Let stand, covered, 5 minutes.
If desired, serve over corn bread.

Recipe Summary

Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Microwaving

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4.18125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1009 Calories from Fat 493

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 24.5 g122.6%

Trans Fat 0 g

Cholesterol 1343.9 mg448%

Sodium 3146.9 mg131.1%

Total Carbohydrates 72 g23.9%

Dietary Fiber 10.1 g40.4%

Sugars 38.3 g

Protein 65 g130.7%

Vitamin A 85.2% Vitamin C 305.3%

Calcium 107.6% Iron 93.6%

*Based on a 2000 Calorie diet

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Ranchero Eggs Recipe