Ranchero eggs

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15 min


4 servings

* PLUS Cooking time: 23 minutes


  • 2 hot Italian or 250 g breakfast sausages
  • 1 onion
  • 4 large tomatoes
  • 1 green bell pepper
  • 2 jalapenos , or 1/2 127-g can diced green chilies, drained
  • 4 eggs
  • 1 cup grated mild cheddar , Monterey Jack or mozzerella


  • Remove sausage from casing and break up or chop. Cook in a large frying pan set over medium heat, uncovered and stirring often, until browned, about 10 minutes. Meanwhile, chop onion. Seed tomatoes and green pepper and coarsely chop. Seed and finely chop jalapeño peppers.
  • When sausage is browned, drain off and discard any fat. Stir in onion and cook until fragrant and just starting to soften, about 1 minute. Stir in tomatoes and peppers. Cook, uncovered and stirring to bring up any browned bits from pan bottom, until hot and thickened, from 8 to 10 minutes.
  • When thickened, push mixture aside to make 4 hollows. Break an egg into each space. Sprinkle eggs with cheese. Cover and continue cooking. In about 5 minutes, egg whites will be totally set but yolks will still be soft. Serve right away with warm tortillas or thick slices of toast.

Nutrition (per serving)

  • Calories
  • 339,
  • Protein
  • 22.9 g,
  • Carbohydrates
  • 14.1 g,
  • Fat
  • 21.9 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 570 mg.

Here’s a hearty skillet breakfast, or a great change from scrambled egg suppers, that’s also easy to prepare.