Meals Matter

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Contributed By: gelibeli8
Better Homes and Gardens

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.

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