Spanish Eggs

The spices in the vegetables really remind me of juevos rancheros. While Derek wasn't wild about this recipe, I really like it. Hope you do, too.

Ingredients

1. 1 yellow bell pepper, diced
2. 1 fresh jalepeño, seeded & diced
3. 2 cloves garlic, minced (1 tsp prepared)
4. 1 T EVOO
5. 1 1/3 lbs roma tomatoes, seeded & diced
6. 1.5 tsp chili powder
7. 1/2 tsp cumin
8. 1/4 tsp kosher salt
9. 4 eggs (or egg substitute)

Directions

1. In large skillet, cook 1-3 in hot oil about 2 min or until tender.
2. Stir in 6-8. Bring to boiling; reduce heat. Cover and simmer 5 min.
3. Break one egg at a time and carefully slide into simmering tomato mixture. Sprinkle eggs with salt & pepper, if desired.
4. Cook covered over medium-low heat for 4-5 min or until eggs are to desired doneness.
5. To serve, transfer eggs to plate & surround with tomato mixture.

Nutrition facts per serving: 173 Cal, 11 g total fat (2 g sat fat), 212 mg chol, 267 mg sodium, 11 g carbo, 3 g fiber, 9 g prot

Start to finish: 30 min Makes: 4 servings