Categories: Sonoma Breakfeast Phase 2
Ingredients
- 2 tablespoons sliced almonds
- 1 yellow sweet pepper, cut into thin bite-size strips
- 1 fresh jalapeño pepper, seeded and chopped
- 1 tablespoon extra-virgin olive oil
- 4 medium tomatoes, peeled and chopped
- 1 to 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 4 eggs
- Black pepper
Directions
-
. In a large skillet cook almonds over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove from skillet; set aside.
-
In the same skillet cook sweet pepper and jalapeño pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and the 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
-
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 black pepper.
-
Cook, covered, over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.
-
To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds.