1 yellow sweet pepper, cut into thin, bite-size strips
1 tablespoon olive oil or cooking oil
4 medium tomatoes (about 1-1/4 pounds), peeled and chopped
1 to 1-1/2 teaspoons chili powder
1/4 teaspoon salt
1 ripe medium avocado, seeded, peeled, and sliced (optional)
Fresh chili peppers (optional)
1/2 teaspoon ground cumin
1. Spread almonds in a large skillet. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until lightly browned. Remove toasted almonds from skillet; set aside. 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 and simmer, covered, for 5 minutes.
2. Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. Sprinkle the eggs lightly with salt and pepper.
3. Cover and simmer eggs over medium-low heat for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not firm. To serve, transfer eggs to serving plates with a slotted spoon. Stir mixture in skillet; spoon around eggs on plates. Sprinkle with the toasted almonds. If desired, serve with avocado slices and garnish with fresh chili peppers. Makes 4 servings.
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