Southwestern Eggs With a Kick

• 2 tablespoons sliced almonds
• 1 yellow sweet pepper, cut into bite-size strips
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 4 medium tomatoes, peeled and chopped
• 1 -1 12 teaspoon chili powder
• 12 teaspoon ground cumin
• 14 teaspoon salt
• 4 eggs
• 1 medium ripe avocado, seeded, peeled, and sliced (optional)
• fresh chili pepper (optional)

1. Spread almonds in a large skillet.
2. Cook over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally.
3. Remove almonds from skillet; set aside.
4. Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes or until tender.
5. Stir in tomatoes, chili powder, cumin, and salt; bring to boiling.
6. Reduce heat and simmer, covered, for 5 minutes.
7. Break one of the eggs into a measuring cup.
8. Carefully slide the egg into simmering tomato mixture.
9. Repeat with remaining eggs.
10. Sprinkle eggs lightly with salt and pepper.
11. Cover and simmer eggs over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.
12. To serve, transfer eggs to serving plates with a slotted spoon.
13. Stir mixture in skillet; spoon around eggs on plates.
14. Sprinkle with toasted almonds.
15. If desired, serve with avocado slices and garnish with fresh chili peppers.

almonds, yellow sweet pepper, pepper, olive oil, tomatoes, chili powder, ground cumin, salt, eggs, avocado, fresh chili pepper

Taken from www.food.com/recipe/southwestern-eggs-with-a-kick-185572 (may not work)