Hangover Bowl

• 1 cup almond slices (toasted)
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cups cooked rice
• 1 1/2 cups chopped Hatch Green Chili
• 1 cup smoked turkey chunks
• 1 teaspoon Tobasco or other chili sauce
• 2 tablespoons butter - divided
• 2 eggs
• 1 large fresh jalepeno pepper
• salt and pepper to taste

1. Toast the sliced almonds in a dry skillet until just browned. Remove from the heat and set aside.
2. Heat the skillet to medium high. When hot, add the oil and then the cup of chopped onions. Stir fry until translucent, about 5 minutes.
3. Add 1 T butter, rice, chili, smoked turkey chunks and Tabasco. Reduce heat to medium. Stir to mix all the ingredients and heat through. This should take about 5-7 minutes.
4. While the rice mixture is heating, fry 2 eggs in another skillet, using 1 T butter.
5. Chop the jalapeno chili into fine, tiny dice.
6. To assemble: Divide the rice mixture into two bowls. Sprinkle 1/2 of the toasted almonds over each bowl. Top each bowl with one fried egg. Sprinkle 1/2 of the diced jalapeno pepper over each bowl. Season with salt and pepper. (Optional: drizzle with hot chili or garlic chili oil.)

almond slices, olive oil, onion, rice, hatch, turkey chunks, chili sauce, butter, eggs, jalepeno pepper, salt

Taken from food52.com/recipes/13560-hangover-bowl (may not work)