Southwester Eggs with a Kick

Contributed By: gelibeli8
Better Homes and Gardens

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Calorie
Low Fat
Meal Type: Breakfast & Brunch

Scroll over the empty stars to rate.


Add a Recipe Comment

Ingredients

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)

Preparation

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.