Southwestern Skillet
Source: Better Homes and Gardens

Start to Finish: 25 minutes
        

Ingredients
• 2  tablespoons  sliced almonds
• 1   yellow sweet pepper, cut into thin bite-size strips
• 1   fresh jalapeno pepper, seeded and chopped
• 1  tablespoon  olive oil or cooking oil
• 4  medium tomatoes, peeled and chopped
• 1  to 1-1/2 teaspoons chili powder
• 1/2  teaspoon ground cumin
• 1/4  teaspoon salt
• 4   eggs
• 1  medium ripe avocado, seeded, peeled, and sliced (optional, add 3 carbs)

Directions
1. In a large skillet cook almonds over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove from skillet; set aside. 
2. In the same skillet cook sweet pepper and jalapeno pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. 
3. Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with the remaining eggs. Sprinkle eggs lightly with salt and black pepper. 
4. Cover and cook eggs over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm. 
5. To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds. If desired, serve with avocado slices. Makes 4 servings. 

 

Nutritional Information
Nutritional facts per serving
calories: 172, total fat: 11g, saturated fat: 2g, monounsaturated fat: 6g,
polyunsaturated fat: 2g, cholesterol: 213mg, sodium: 228mg,
carbohydrate: 11g - 13g, total sugar: 5g, fiber: 3g, protein: 9g, vitamin A: 0%,
vitamin C: 163%, calcium: 5%, iron: 10%, vegetables: 2diabetic exchange,
medium-fat meat: 1diabetic exchange, fat: 1diabetic exchange