Southwestern Eggs With a Kick

“Great fast breakfast. Can make it as Hot or mild that you like. It takes 25min. from start to finish”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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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