Simple Ranchero Eggs
|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)|
|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.