Spanish Eggs - 11g Carbs, 3g Fiber
From The Sonoma Diet
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 jalapeno chile pepper, seeded and chopped*
2 cloves garlic, minced (1 teaspoon minced)
1 Tbsp extra-virgin olive oil
1 1/3 lb Roma tomatoes, seeded and chopped
1 to 1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp kosher salt
4 eggs
Kosher salt
Freshly ground black pepper
2 Tbsp sliced almonds, toasted
1. In a large skillet cook bell pepper, jalapeno 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.
* Note: Because jalapeno peppers contain oils that can burn your skin
and eyes, wear rubber or plastic gloves when working with them. If
your bare hands do touch the peppers, wash your hands well with soap
and water.
Nutrition Facts per serving:
173 Calories, 11g Total Fat (2g Saturated Fat), 212mg Cholesterol,
267mg Sodium, 11g Carbs, 3g Fiber, 9g Protein