Southwestern Eggs with a Kick

Print Recipe
This savory egg skillet is perfect for when you crave breakfast foods at suppertime.


2  tablespoons  sliced almonds
1   yellow sweet pepper, cut into bite-size strips
1   jalapeno pepper, seeded and chopped
1  tablespoon  olive oil or cooking oil
4  medium tomatoes, peeled and chopped
1  to 1-1/2 teaspoons chili powder
1/2  teaspoon ground cumin
1/4   teaspoon salt
4   eggs
1  medium ripe avocado, seeded, peeled, and sliced (optional)
   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.  

Source:  Better Homes & Gardens
Print Recipe