Ranch-Style Eggs with Pork Luncheon Meat

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Ranch-Style Eggs with Pork Luncheon Meat

  • 20 min
  • 4 persons


  • 340 g Tulip Jamonilla®
  • 8 eggs
  • 1 can of chopped tomatoes
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • Salt
  • Olive oil
  • Freshly ground pepper
  • Toast bread
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Ranch-style eggs are the perfect meal when you are short on 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 pork luncheon meat and the eggs on top of the crusty bread.

This recipe shows how to cook pork luncheon meat with eggs in a well-rounded meal with the best of vegetables, meat, and carbs.


Difficluty: Easy



Cook the sauce  

  • Rinse the bell peppers.
  • Finely chop the peppers and onion and cut the pork luncheon meat into smaller pieces.
  • Heat the oil in a medium-high pan and sauté the pork luncheon meat, bell peppers, and onion. When it’s crispy you add the chopped tomatoes. Let the mixture boil for a few minutes.

Fry the eggs  

  • Warm up another frying pan and add one tablespoon of olive oil.
  • Crack the eggs one by one and pour them into the frying pan.
  • Fry the eggs for about 2 minutes until they are set. A great tip is to pour some of the oil from the frying pan over the egg, so it fries better.


  • Serve the fried eggs with the delicious mixture of vegetables and pork luncheon meat and some toast on the side. 
  • Top it off with salt and fresh herbs of your choice.
  • Enjoy!



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.