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Eye-Opener Ranch Eggs

Here in the Southwest, we like our food spicy, so these sunny-side up eggs provide the right amount of zip! And hot buttered flour tortillas are a nice alternative to regular bread.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings


  • 2 large tomatoes, chopped
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1 can (4 ounces) chopped green chilies
  • 1/2 to 1 jalapeno pepper, minced
  • 6 large eggs
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sliced ripe olives
  • Flour tortillas, warmed and buttered, optional


  • In a large bowl, combine the tomatoes, half of the onions, chiles and jalapeno pepper. Place in a greased 8-in. square baking dish. Break eggs carefully on top. Sprinkle with salt and pepper. Cover with cheese and olives. Bake, uncovered, at 400° for 15-20 minutes or until the eggs are set. Sprinkle with remaining onions. Serve with hot buttered tortillas if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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