Ingredients

• 1 yellow bell pepper, cut into thin bite-size strips
• 1 fresh jalapeño chile pepper, seeded and chopped*
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 tablespoon extra-virgin olive oil
• 1 1/3 pounds roma tomatoes, seeded and chopped
• 1 to 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 4 eggs
• 2 tablespoons sliced almonds, toasted

Directions

1. In a large skillet cook bell pepper, jalapeño pepper, and garlic in hot oil about 2 minutes or until tender. Stir in tomatoes, 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 additional kosher salt and black pepper.

3. Cook, covered, over medium-low heat for 4 to 5 minutes 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.

5. *Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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