Directions:
- Spread almonds in large skillet then cook over medium heat for 5 minutes.
- Remove from skillet and set aside.
- Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes.
- Stir in tomatoes, chili powder, cumin and salt then bring to a boil.
- Reduce heat and simmer covered for 5 minutes.
- Break one of the eggs into cup then carefully slide into simmering tomato mixture.
- Repeat with remaining eggs then sprinkle eggs lightly with salt and pepper.
- Cover and simmer eggs over medium low heat for 5 minutes.
- To serve transfer eggs to serving plates with a slotted spoon.
- Stir mixture in skillet then spoon around eggs on plates then sprinkle with almonds.
- Serve with avocado slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.32 Kcal (994 kJ) | ||
| Calories from fat | 162.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.05g | 28% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 236.7mg | 10% | |
| Potassium | 721.85mg | 15% | |
| Total Carbs | 13.4g | 4% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 9.42g | 19% | |
| Vitamin C | 64.5mg | 108% | |
| Iron | 1.9mg | 10% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.21 Kcal (382 kJ) | ||
| Calories from fat | 62.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 28% | |
|---|---|---|---|
| Cholesterol | 62.91mg | 55% | |
| Sodium | 90.97mg | 10% | |
| Potassium | 277.42mg | 15% | |
| Total Carbs | 5.15g | 4% | |
| Sugars | 2.24g | 23% | |
| Dietary Fiber | 2.42g | 25% | |
| Protein | 3.62g | 19% | |
| Vitamin C | 24.8mg | 108% | |
| Iron | 0.7mg | 10% | |
| Calcium | 23.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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