Ranchero Eggs with 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 ) brick cheese, shredded

Instructions

1. Preheat oven to 450 °F (230 °C).
2. In a large oven-safe skillet, melt butter on medium heat and sauté onion, garlic and white kidney beans for 5 minutes.
3. 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.

Notes