(The ad below will not display on your printed page)
Diabetic Living Magazine
“Anaheim chile pepper, cilantro and queso fresco combine to give a Spanish twist to a simple egg dish.”
1 tablespoon olive oil
½ cup chopped onion
1 small fresh Anaheim chile pepper, seeded and chopped
1 clove garlic, minced
4 large tomatoes, chopped
1 small zucchini, halved lengthwise and thinly sliced
1 teaspoon dried savory or cilantro, crushed
½ teaspoon salt
Crumbled queso fresco
Snipped fresh cilantro
Corn tortillas, warmed (optional)
1In a large skillet heat oil over medium heat. Add onion, Anaheim pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add tomatoes, zucchini, savory and salt; cook 5 minutes more or until tomatoes release their liquid and zucchini is tender, stirring occasionally.
2Break one egg into the tomato mixture. Repeat with the remaining three eggs, allowing each egg an equal amount of space in the tomato mixture. Cover and simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from heat.
3Sprinkle with queso fresco and fresh cilantro. If desired, serve with corn tortillas.