A relatively inexpensive supper dish, Ranchers Eggs is delicious served with crusty French bread and butter and a glass of cold beer.
1 tablespoon olive oil
2 garlic cloves, crushed
2 medium-sized onions, finely chopped
6 large tomatoes, peeled, seeded and chopped
2 oz. canned pimientos, chopped
1 green chilli, seeded and finely chopped
1 teaspoon sugar
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon ground coriander
6 oz. grated Cheddar cheese
1 tablespoon butter, cut into small pieces
½ teaspoon chilli powder
Preheat the oven to very hot, 450 °F (Gas Mark 8, 230°C).
In a large frying-pan heat the oil over moderate heat. Add the garlic and onions and fry, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Add the tomatoes, pimientos, chilli, sugar, salt, pepper and qoriander to the pan.
Reduce the heat to low and simmer the mixture, stirring frequently, for 15 to 20 minutes or until it is soft and pulpy.
Remove the pan from the heat and transfer the mixture to a large ovenproof baking dish. With the back of a tablespoon make
12 hollows in the mixture. Place one egg in each hollow. Sprinkle the cheese over the eggs. Dot the butter over the cheese and sprinkle on the chilli powder.
Eggs baked with vegetables and cheese, Ranchers Eggs makes an easy meal.
Place the dish in the centre of the oven and bake the eggs for 6 to 8 minutes or until the cheese is golden brown and the eggs have set. Remove the dish from the oven.