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: 25 mins
• Serves: 4

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 1  tablespoon  cooking oil
• 4  medium tomatoes, peeled and chopped
• 1 -1 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 4  eggs
• 1  medium  ripe avocado, seeded, peeled, and sliced (optional)
•  fresh chili pepper (optional)

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.