Ingredients

• 1 , 15 ounce
• 0.25 cups finely diced onion
• 0.25 cups finely diced green bell pepper
• 4 large eggs
• 2 tablespoons canned diced tomatoes and green chiles
• 0.25 cups shredded sharp Cheddar cheese
• salt and pepper to taste

Instructions

1. 1 Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Carefully crack an egg into each indentation. Top with chopped tomatoes.
4. 4 Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Nutrition per serving