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2
tablespoons sliced almonds
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1
yellow sweet pepper, cut into bite-size strips
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1
jalapeno pepper, seeded and chopped
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1
tablespoon olive oil or cooking oil
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4
medium tomatoes, peeled and chopped
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1
- 1 1/2
teaspoons chili powder
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1/2
teaspoon ground cumin
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1/4
teaspoon salt
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4
eggs
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1
medium ripe avocado, seeded, peeled, and sliced (optional)
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Fresh chili peppers (optional)
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.
- Servings Per Recipe 4,
- Calories 166,
- Protein (gm) 9,
- Carbohydrate (gm) 10,
- Fat, total (gm) 11,
- Cholesterol (mg) 213,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 206,
- Vitamin C (mg) 74,
- Sodium (mg) 216,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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