• 2 Tablespoons sliced almonds
• 1 yellow sweet pepper, cut into bite sized strips
• 1 fresh jalapeno, seeded and chopped
• 1 Tablespoon olive oil or cooking oil
• 4 medium tomatoes, peeled and chopped
• 1 - 1½ Teaspoons chili powder
• ½ Teaspoon ground cumin
• ¼ Teaspoon salt
• 4 eggs
• 1 medium ripe avocado, seeded and peeled (optional)

Toast almonds over medium high heat 4-5 minutes in large skillet and set aside. Return skillet to heat and add cooking oil. When oil is hot, add sweet pepper and jalapeno and cook until tender. Stir in chili powder, cumin, tomatoes and salt. Bring to a boil Reduce heat, cover and simmer for 5 minutes. Break 1 egg into a measuring cup and carefully slide it into the tomato mixture. Repeat for each remaining egg. Cover and allow eggs to cook for approximately 5 minutes or until whites are set. Spoon egg and tomato mixture to serving plate and sprinkle with salt and pepper to taste. Add toasted almonds and garnish with avocado slices.

Yields 4 servings
Total Net carbs: 8 grams per serving