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Simple Ranchero Eggs

Microwaverina's picture
  Butter/Margarine 2 Tablespoon
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), pressed or finely chopped
  Canned tomatoes 28 Ounce (1 Can)
  Canned chili 3 Ounce, drained and mashed (1 Can)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Eggs 6
  Monterey jack cheese/Cheddar cheese 1 Cup (16 tbs)

1. Combine butter, green pepper, onion and garlic in a 10-inch round baking dish Microwave, uncovered,at Power Level 10 for 5 minutes, or until vegetables are fairly tender-crisp, stirring twice. Stir in tomatoes mashing with a fork to break up, along with chilies, salt, and pepper. Cover and microwave at Power Level 10 for 5 minutes, stirring once.
2. Break eggs into the tomato mixture along the edge of the dish. Using a toothpick, pierce each egg yolk. Cover. Microwave at Power Level 7 for 4 1/2 to 6 1/2 minutes, or until eggs are done to taste, Sprinkle with cheese, cover, and let stand 5 minutes before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1472 Calories from Fat 822

% Daily Value*

Total Fat 97 g149.4%

Saturated Fat 47 g234.9%

Trans Fat 0 g

Cholesterol 1467.4 mg489.1%

Sodium 4113 mg171.4%

Total Carbohydrates 80 g26.5%

Dietary Fiber 20.3 g81%

Sugars 7.1 g

Protein 85 g170.7%

Vitamin A 193.7% Vitamin C 283.2%

Calcium 129.9% Iron 107.6%

*Based on a 2000 Calorie diet

Simple Ranchero Eggs Recipe