Categories: Brunch, breakfast

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/2 to 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
• 2 medium tomatoes, chopped
• 4 large eggs
• Chopped fresh cilantro
• Whole pita breads, toasted

Directions

1. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.

2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

3. Nutrition Facts

4. 1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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