Ranchero Eggs with Brick Cheese

Name: Ranchero Eggs with Brick Cheese
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion chopped; 2 cloves garlic chopped; 1 can (19 oz/540 mL) white kidney beans rinsed and drained; 1/2 red bell pepper cut into strips; 1/2 yellow bell pepper cut into strips; 1/2 green bell pepper cut into strips; 4 plum tomatoes sliced; 1 tsp (5 mL) chili powder; 2 1/2 cups (625 mL) low sodium tomato sauce; Salt and freshly ground pepper to taste; 6 eggs; 4 oz (130 g) Canadian Brick cheese shredded

Our dietitians' favourite

Inspired by traditional Mexican cooking, it’s the perfect dish for a weekend brunch. You’ll discover a colourful and nutritious egg dish garnished with delicious Canadian Brick cheese.

Prep: 15 min
Cooking: 20 min

Yields 6 servings

Watch the recipe prepared in this video. Inspired by traditional Mexican cooking, it’s the perfect dish for a weekend brunch. You’ll discover a colourful and nutritious egg dish garnished with delicious Canadian Brick cheese.

Ingredients

2 tbsp (30 mL) butter
1 onion chopped
2 cloves garlic chopped
1 can (19 oz/540 mL) white kidney beans rinsed and drained
1/2 red bell pepper cut into strips
1/2 yellow bell pepper cut into strips
1/2 green bell pepper cut into strips
4 plum tomatoes sliced
1 tsp (5 mL) chili powder
2 1/2 cups (625 mL) low sodium tomato sauce
Salt and freshly ground pepper to taste
6 eggs
4 oz (130 g) Canadian Brick cheese shredded

READY FOR REWARDS?

Preparation

Preheat oven to 450 °F (230 °C).

In a large oven-safe skillet, melt butter on medium heat and sauté onion, garlic and white kidney beans for 5 minutes.

Add bell peppers, tomatoes and chili powder, and cook another 5 minutes. Pour tomato sauce into skillet and bring to a boil. Season to taste with salt and pepper. Crack eggs one at a time and add to tomato sauce. Top with Brick cheese and brown in the oven.