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Ranchero Eggs With Chilies

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 / finely chopped
  Canned tomatoes 28 Ounce (1 Can)
  Canned chilies 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"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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1400 Calories from Fat 789

% Daily Value*

Total Fat 93 g143.5%

Saturated Fat 45.1 g225.3%

Trans Fat 0 g

Cholesterol 1453 mg484.3%

Sodium 5090.2 mg212.1%

Total Carbohydrates 73 g24.5%

Dietary Fiber 18.7 g74.9%

Sugars 7.9 g

Protein 81 g162.6%

Vitamin A 216.9% Vitamin C 295%

Calcium 127.9% Iron 100.3%

*Based on a 2000 Calorie diet


Ranchero Eggs With Chilies Recipe