Monday, July 18, 2011

Spanish Eggs from the Sonoma Diet

This is one of my favorite Saturday morning recipes for tender and delicious eggs.

My husband really enjoys these and every once in a while I get them in the pan before my daughter requests Daddy's soul food: bagels.

They are very rich in a simple flavor.

Printable recipe
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!

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