Ranch-style eggs

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Ranch-style eggs

  • 20 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 8 eggs
  • 1 can chopped tomatoes
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • Salt
  • Oil
  • Freshly ground pepper
  • Toast bread
Print recipe


Fry the eggs in a non-stick skillet with a little oil. The yolks should be soft.

Dice and sauté the Pork Luncheon Meat, bell peppers and onion in a pot with oil until crispy.

Add the chopped tomatoes and cook for a few more minutes.

Serve the fried eggs and Pork Luncheon Meat mixture with toast bread. Season with salt and freshly ground pepper.