Monday, July 18, 2011
Spanish Eggs from the Sonoma Diet
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.
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
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!