Southwestern Skillet

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Southwestern Skillet

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Directions

  1. In a large skillet cook almonds over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove from skillet; set aside.
  2. In the same skillet cook sweet pepper and jalapeno pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and salt. Bring to boiling; reduce heat. 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 the remaining eggs. Sprinkle eggs lightly with salt and black pepper.
  4. Cover and cook 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 tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds. If desired, serve with avocado slices. Makes 4 servings.
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Nutrition Facts (Southwestern Skillet)

  • Per serving:
  • 172 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 213 mg chol. ,
  • 228 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 9 g pro.
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