Spanish Eggs -- From the Sonoma Diet

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

4 eggs

salt

pepper

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.