Coat large skillet with olive oil. Add peppers and onion and a 1/4 teaspoon more of olive oil. Cook for 5 minutes until tender. Add tomatoes, chili powder, cumin an 1/4 teaspoon salt. Bring to a boil and let simmer covered 10 minutes.
Carefully break each egg over the simmering tomato mixture and allow to gently rest on top of the mixture. Try to break the eggs so that they do not touch. Sprinkle a little extra salt and pepper if desired.
Cover and simmer over medium-low heat for 3 to 5 minutes. or until whites are completely set and yolks begin to thicken.
Originally Submitted
2/7/2012
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