Ranchero Eggs With Chilies Recipe
Summary
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Tomatoes | 1 28 Ounce | |
| Chilies | 1 3 Ounce, drained | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Eggs | 6 | |
| 1 cup Monterey jack or Cheddar cheese | ||
Directions
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.
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.
Chef
