Recipes

It’s home on the range with a stove-top main course built on classic Southwestern flavors. Round up everything you need in the aisles of most supermarkets.

Start to Finish: 25 minutes

Makes: 4 servings

 

Ingredients:

2 tablespoons sliced almonds
1 yellow sweet pepper, cut into thin bite-size strips
1 fresh jalapeño chile pepper, seeded and chopped
1 tablespoon olive oil or cooking oil
4 medium tomatoes (about 1 1⁄4 pounds), peeled and chopped
1 1⁄2 to 2 teaspoons purchased or homemade Mexican seasoning*
1⁄4 teaspoon salt
4 eggs
Salt (optional)
Black pepper (optional)
1 medium ripe avocado, seeded, peeled, and sliced (optional)
 

 

Instructions:

Spread almonds in a large skillet. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until lightly browned. Remove toasted almonds from skillet; set aside. In the same skillet cook sweet pepper and jalapeño pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, Mexican seasoning, and the 1⁄4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Break 1 of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. If desired, sprinkle the eggs lightly with additional salt and pepper.

Cover and simmer the eggs over medium-low heat for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. If desired, top with avocado slices. Sprinkle with the toasted almonds.

*Note: For homemade Mexican seasoning, combine 1 to 11⁄2 teaspoons chili powder and 1⁄2 teaspoon ground cumin.

 

Hints:

Nutrition Facts per serving: 171 cal., 11 g total fat (2 g sat. fat), 213 mg chol., 289 mg sodium, 11 g carbo., 3 g fiber, 9 g pro.
Daily Values: 24% vit. A, 163% vit. C, 5% calcium, 11% iron
Exchanges: 2 Vegetable, 1 Meat, 1 Fat

 

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