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| Posted by Sparrow on Apr 30 2008, 06:03 PM
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Hello all and welcome to the Ebon Cafe. This site was made for all food lovers. Thank you for coming and I hope you enjoy yourself here! Please be sure to check the forum rules before posting!
Last post made by: Sparrow on Apr 30 2008, 06:03 PM
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Spanish Eggs
Tired of the same old eggs? Here\'s a recipe to jump-start your morning!
START TO FINISH: 30 minutes MAKES: 4 servings
1 yellow bell pepper, cut into thin, bite-size strips
1 fresh jalapeño chili 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
Kosher salt
Freshly ground black pepper
2 tablespoons sliced almonds, toasted
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 the 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.
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