Ranch-Style Eggs with Jamonilla®
Ranch-style eggs are the perfect meal when you are short of time, and you want your dinner or late breakfast to be easy – yet delicious. In this recipe you get freshness from the bell peppers and the tomatoes, and tasty umami flavors from the Jamonilla® and the eggs on top of the crusty bread.
This recipe shows how to cook Jamonilla® with eggs in a well-rounded meal with the best of vegetables, meat, and carbs.

12 oz
8 eggs
1 canchopped tomatoes
1 green bell pepper
1 red bell pepper
1 onion
Salt
Olive oil
Freshly ground pepper
Toast bread
Difficulty: Easy
Cook the sauce
Fry the eggs
Serving
Tips
- Reuse the same pan for the vegetables and eggs to avoid the extra dishwashing.
Swaps and substitutions
If you’re into Mexican food, you can swap the toast with tortillas that have been fried on a hot pan with some oil for about 7 seconds on each side. Alongside you can make some fresh guacamole and top it off with finely chopped cilantro.