Ranchero Eggs with Brick Cheese

Inspired by traditional Mexican cooking, it’s the perfect dish for a weekend brunch.

Ranchero Eggs with Brick Cheese


Ranchero Eggs with Brick Cheese

Serving Size: 6 Servings


  • 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


  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.


Serving suggestion: Garnish with fresh coriander (cilantro) and serve with toasted bread. Cheese alternatives: Mild Cheddar, Monterey Jack.



For step-by-step instructions for this recipe and more, visit Dairy Farmers of Canada.

Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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