Ingredients

• 2  tablespoons sliced almonds
• 1  yellow sweet pepper, cut into bite-size strips
• 1  jalapeno pepper, seeded and chopped
• 1  tablespoon olive oil or cooking oil
• 4  medium tomatoes, peeled and chopped
• 1  to 1-1/2 teaspoons chili powder
• 1/2  teaspoon ground cumin
• 1/4  teaspoon salt
• 4  eggs
• 1  medium ripe avocado, seeded, peeled, and sliced (optional)
•   Fresh chili peppers (optional)

Directions

1. Spread almonds in a large skillet. Cook over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove almonds from skillet; set aside.

2. Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and salt; bring to boiling. Reduce heat and simmer, covered, for 5 minutes.

3. Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. Sprinkle eggs lightly with salt and pepper.

4. Cover and simmer eggs over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.

5. To serve, transfer eggs to serving plates with a slotted spoon. Stir mixture in skillet; spoon around eggs on plates. Sprinkle with toasted almonds. If desired, serve with avocado slices and garnish with fresh chili peppers. Makes 4 servings.