1 yellow pepper, cut into thin bite-sized strips
1 fresh jalapeno chile pepper, seeded and chopped
2 cloves garlic, minced
1 Tablespoon extra-virgin olive oil
1 1/2 pounds Roma tomatoes, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 eggs
Kosher salt
Freshly ground black pepper
2 Tablespoons sliced almonds, toasted
1) In a large skillet cook bell pepper, jalapeno pepper, and
garlic in hot oil about 2 minutes or until tender. Stir in tomates,
chili powder, cumin, and the 1/4 teaspoon kosher salt. Bring to boiling:
reduce heat. Cover and simmer for 5 minutes.
2) 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
aditional kosher slat and black peper.
3) Cook, covered, over
medium-low heat for 4 to 5 minues or until whites are completely set and
yolks begin to thicken but are not firm.
4) To serve, transfer
eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon
around eggs on plates. Sprinkle with toasted almonds.
When you cut the jalapenos, wash your hands with soap and for heaven's sake, don't touch your eyes.What Am I Cooking Recipes/2011
