Ranch-style eggs

• 20 min
• 4 persons

Ingredients

• 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

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Instructions

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.