Spicy Tomato-Egg Skillet
December 05, 2015
Categories: Fresh Tomatoes, Breakfast, Dinner, Lunch, Main Dish, Eggs, Fruit, Tomato, Vegetables, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Entertaining, Father's Day, Labor Day, Mother's Day, New Years, Skillet, Gluten-Free, Vegetarian, Spicy, Kosher Dairy more
"Another attractive, tasty recipe for a special breakfast of brunch. Looks great on a Brunch Buffet. The red & green peppers give it a lovely festive look. The one jalapeno makes it a bit spicy but I like to use two. I like to remove the eggs from the stove just a bit under cooked, but only a bit under cooked, just before you sprinkle on the cheese. The eggs will continue cooking slightly. Originally a Kraft recipe"
- Serving Size: 1 (377.9 g)
- Calories 296.6
- Total Fat - 16.4 g
- Saturated Fat - 6.9 g
- Cholesterol - 432.5 mg
- Sodium - 395.9 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 4 g
- Sugars - 7.7 g
- Protein - 24.1 g
- Calcium - 345.7 mg
- Iron - 2.8 mg
- Vitamin C - 113.8 mg
- Thiamin - 0.2 mg
Heat 1 tablespoon of the dressing in a large skillet.
Stir fry the peppers, jalapeno & onion over medium high heat for apprx 5 minutes or until they are tender.
Add tomatoes & remaining dressing..Simmer over medium low heat until it has thickened 2-3 minutes.
Clear 4 spaces in the tomato mixture..Drop an egg in each.
Cover and cook until eggs are done to your likeing.
Sprinkle on cheese, cover, remove from heat.
Let them sit covered for a minute & serve.
Tips & Variations
No special items needed.