What you need:
- 15 oz can ranch style beans with liquid
- 14.5 oz can diced tomatoes, drained
- 1 small onion, diced
- 1 small green pepper, diced
- 1 T butter
- 4 eggs
- salt and pepper to taste
What you do:
- Melt butter in a large skillet. Add onion and green pepper and
saute until tender. Add beans and tomatoes and mix. Cook
over low-medium heat, stirring occasionally, until heated
through. Make 4 indentations in the bean mixture. Crack one
egg into each indentation. Cover and simmer for 8-10 minutes,
or until eggs are to desired consistency. Salt and pepper eggs
to taste. Serve with cornbread or toast.
- Feel free to add some jalapenos for extra heat.
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