Spanish Eggs

from The Sonoma Diet Today, May 18, 2009
adapted by the Lindenbaums and Dick Lonergan

serves 4

1 yellow bell pepper, cut into thin, bite-size strips
1 fresh small-medium jalapeño pepper, seeded and chopped
1 teaspoon minced garlic (2 small cloves)
1 tablespoon extra-virgin olive oil
1 1/3 pounds Roma tomatoes, seeded and chopped
1 1/2 to 2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon Kosher salt, or to taste
8 eggs
freshly ground black pepper

In a large skillet, cook bell pepper, jalapeño pepper and garlic in hot oil for about 2 minutes or until softened. Stir in tomatoes, chili powder, cumin and Kosher salt. Reduce heat. Cover and simmer for 10 minutes, until the tomatoes have released their liquid. The dish can be prepared ahead up to this point.

Have the tomato sauce heated to simmer and make 8 tablespoon-sized indentations in the sauce. Break one of the eggs into a measuring cup and sprinkle lightly with salt and pepper. Carefully slide the egg into the simmering tomato mixture. Repeat with remaining eggs. Cook, covered, over medium-low heat for 3 to 4 minutes or until whites are completely set and yolks begin to
thicken but are not firm.

To serve, transfer eggs to plates with a slotted spoon. Stir tomato mixture and spoon around eggs on plates.

Tired of the same old eggs? Here's a nice alternative to poached eggs or eggs overeasy to jumpstart your morning! You may even want to serve them with hot sauce for those who really like their food ‘picante’.