This savory egg skillet is perfect for when you crave breakfast foods at dinner time.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

166 calories; 11 g total fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 213 mg cholesterol; 216 mg sodium. 10 g carbohydrates; 2 g fiber; 9 g protein; 206 RE vitamin a; 74 mg vitamin c; 40 mg calcium; 2 mg iron;

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