Ranchero Eggs With Chilies
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), pressed / finely chopped|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned chilies||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"x 6"x 2" oblong baking dish. Microwave, uncovered, at Time Cook (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 Time Cook (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 Time Cook (power level 7) for 4 1/2 to 6 1/2 minutes, or until eggs are done to taste, rotating the dish 1/2 turn after 2 minutes' cooking time. Sprinkle with cheese, cover, and let stand 5 minutes before serving.