Ingredients

• 2 tablespoons sliced almonds
• 1 yellow sweet pepper, cut into thin bite-size strips
• 1 fresh jalapeño pepper, seeded and chopped
• 1 tablespoon extra-virgin olive oil
• 4 medium tomatoes, peeled and chopped
• 1 to 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 4 eggs
• Black pepper

Directions

1. . In a large skillet cook almonds over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove from skillet; set aside.

2. In the same skillet cook sweet pepper and jalapeño pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and the 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

3. 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 black pepper.

4. Cook, covered, over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.

5. To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds.

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