Southwestern Eggs With A Kick |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I wanted a different twist on the usual boring eggs so I tried this one which just came out of Better Homes and Garden and you talk about good. This one is fabulous. I love spicy food so I made mine hotter than the recipe calls for by adding more jalapenos, but it was awesome. Read more . Enjoy. Ingredients:
2 tablespoons sliced almonds |
1 yellow sweet pepper cut into bite-size strips |
1 jalapeno pepper seeded and chopped |
1 tablespoon olive oil |
4 medium tomatoes peeled and chopped |
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 |
Directions:
1. Spread almonds in a large skillet then cook over medium heat for 5 minutes until lightly browned stirring occasionally.
2. Remove from skillet and set aside.
3. Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes then stir in tomatoes, chili powder, cumin and salt and bring to a boil.
4. Reduce heat and simmer covered for 5 minutes.
5. Break one of the eggs into a measuring cup then carefull slide into simmering tomato mixture.
6. Repeat with remaining eggs then sprinkle eggs lightly with salt and pepper.
7. Cover and simmer eggs over medium low heat for 5 minutes.
8. To serve transfer eggs to serving plates with a slotted spoon.
9. Stir mixture in skillet then spoon around eggs on plates.
10. Sprinkle with toasted almonds.
11. Serve with avocadl slices.
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