Easy Southwestern Egg Skillet
From dariana 16 years ago
- 15 minutes to make
- Serves 4
This savory egg skillet is perfect for when you crave breakfast foods at suppertime.
Ingredients
- 2 tablespoons sliced almonds shopping list
- 1 yellow sweet pepper, cut into bite-size strips shopping list
- 1 jalapeno pepper, seeded and chopped shopping list
- 1 tablespoon olive oil or cooking oil shopping list
- 4 medium tomatoes, peeled and chopped shopping list
- 1 to 1-1/2 teaspoons chili powder shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/4 teaspoon salt shopping list
- 4 eggs shopping list
- 1 medium ripe avocado, seeded, peeled, and sliced (optional) shopping list
- fresh chili peppers (optional) shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
- 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.
The Rating
Reviewed by 4 people-
I like breakfast foods for dinner A LOT! Thanks for posting Dariana. = )
sunny
in Portland loved it
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