1 yellow bell pepper, cut into thin bite-sized strips
1 fresh jalapeno chile pepper, seeded and chopped
2 cloves minced garlic
1 Tablespoon extra-virgin olive oil
1 1/2 pounds roma tomatoes, seeded and chopped
1 to 1 1/12 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
2 T 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 5 minutes.
2) Break one of the eggs into a measuring cup. Carefully slide the egg into 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 4-5 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.
Derivations: sweat the pepper (red is fine too) with garlic and onion in the olive oil, add tomato and some coarsely chopped mushrooms. I don't always have a jalapeno and don't always add the chili powder. I do use lots of fresh ground black pepper and love a good sprinkling of lemon and a quarter of an avocado to finish.
It is a remarkably hearty breakfast. A warm corn tortilla is perfect along side.