 | | Directions |
- Heat oil in a medium skillet and saute garlic, onion and green pepper for 5 minutes.
- Add hot pepper (if using) and cook another minute.
- Add remaining ingredients (except for eggs) and simmer uncovered for 8-10 minutes until tomato softens.
- Break eggs into pan in 4 places. Continue to cook until bottom of egg is set and white is almost cooked, approx. 8 minutes.
- Cover and cook briefly until white is firm and yolk lightly cooked. Transfer all to serving plate.
Nutritional Facts
1 Serving: Calories 244; Fat 17g (63.1% calories from fat); Protein 14g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 424mg; Sodium 416 mg. |
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Servings: 2
|  | | Ingredients | | - | | 1 tablespoon vegetable oil |
| - | | 1 small clove garlic, minced |
| - | | 1/4 cup chopped onion |
| - | | 1/4 cup chopped green pepper |
| - | | 1/2 teaspoon chopped jalapeno pepper (optional) |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 teaspoon oregano |
| - | | 1 cup tomato , diced |
| - | | 4 Eggland's Best eggs |
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