Eggs Ranchero recipe
Monda and I are just about to go on stage again. Before I run back, here’s one of Monda’s recipes we’re showing. It couldn’t be easier.
1 red onion, diced
1 green pepper, diced
3 cups salsa (750 ml)
Freshly ground pepper
2 cups grated cheddar (500 ml)
1. Preheat oven to 350°F (180°C). In a large skillet, brown sausages in a little olive oil over medium heat. Remove and cut in half lengthwise, then slice thinly. Return to the pan for a few minutes to brown. Remove again to a bowl, leaving sausage drippings in skillet.
2. Add onions and green pepper to drippings and cook until softened, about 5 minutes. Add salsa and browned sausage pieces and cook until heated through, stirring occasionally. Season to taste.
3. Spread salsa mixture over the bottom of a large casserole dish. With a water glass, small bowl, or jar make six indentations in the salsa mixture. Crack an egg into each hole. Sprinkle cheese evenly on top.
4. Bake for 20-30 minutes, until cheese is melted and eggs are done as you like them.
Tips: You can make the salsa mixture ahead, to the end of Step 2, spread it in the casserole, and refrigerate. Reheat, covered with foil, in a 350°F (180°C) oven for 30 minutes. Remove the foil, make indentations, add eggs and cheese, and bake as above.
Instead of cheddar, use your favourite melting cheese. You can also mix 1 cup (250 ml) grated cheese with the salsa before putting it in the casserole.