Ingrédients pour Southwestern Eggs With A Kick
- Sliced Almonds
- Yellow Sweet Pepper
- 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
- Olive Oil
- 1 cup chopped tomatoes (Roma or cherry)
- 1 teaspoon chili powder
- Ground Cumin
- 1/2 teaspoon salt (or to taste)
- 4 large eggs
- Avocado
- Fresh Chili Pepper
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Comment préparer Southwestern Eggs With A Kick
- Toast the almonds: In a large skillet, toast 1/4 cup sliced almonds over medium heat for 4-5 minutes, or until lightly browned, stirring frequently.
- Remove and set aside: Transfer the toasted almonds to a small bowl and set aside.
- Sauté peppers: Add 1 tablespoon olive oil to the skillet. Add the chopped bell pepper and minced jalapeño, and cook for 2 minutes, or until softened.
- Simmer the sauce: Stir in the chopped tomatoes, chili powder, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- Gently poach the eggs: Crack each egg individually into a small bowl or ramekin. Gently slide each egg into the simmering tomato mixture.
- Cook the eggs: Season the eggs lightly with salt and pepper. Cover the skillet and cook over medium-low heat for 3-5 minutes, or until the egg whites are set and the yolks are thickened but still slightly runny.
- Serve it up: Using a slotted spoon, transfer the eggs to serving plates. Stir the remaining sauce in the skillet and spoon it around the eggs.
- Garnish and enjoy: Sprinkle with the toasted almonds. If desired, serve with avocado slices and garnish with fresh chili peppers.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
11g
Carbs
3g
