Ranchero Eggs with Brick Cheese

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
ranchero eggs with brick cheese
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

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.

Tips

Serving suggestion: Garnish with fresh coriander (cilantro) and serve with toasted bread.

Cheese alternatives: Canadian Mild Cheddar, Monterey Jack.

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Nutrition

Nutritional Information

per serving
Energy: 343 Calories
Protein: 20 g
Carbohydrate: 33 g
Fat: 15 g
Fibre: 7.6 g
Sodium: 236 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 24 % / 260 mg
Vitamin C: 80 %
Folate: 55 %
Iron: 37 %
Vitamin E: 36 %