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© Meredith Corporation. All rights reserved. Used with permission.
Spread almonds in a large skillet. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until lightly browned. Remove from pan; set aside. In the same pan, cook bell pepper and jalapeño in hot oil for about 2 minutes or until tender. Stir in tomatoes, chili powder to taste, cumin and salt. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes.
Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. Sprinkle the eggs lightly with salt and pepper.
Cover and simmer eggs over medium-low heat for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not firm. To serve, transfer eggs to serving plates with a slotted spoon. Stir mixture in pan; spoon around eggs on plates. Sprinkle with the toasted almonds. If desired, serve with avocado slices and garnish with chopped jalapeño.