We are about to enter Phase 2 to slowly go back to normal here in New York City, after the Stay-At-Home order from Governor Cuomo. I don’t know about you, but the “Quarantine 15” is real. I don’t know many people who didn’t gain at least a little bit of weight, after having been home for weeks on end. I’m going to have to watch what I eat at least for now, maybe walk for 30 minutes a day or so. One of the healthier things to eat is obviously anything containing lots of vegetables, so that’s just what I cooked. I added a twist to make it a kind of Mexican version, and it was absolutely delicious! Eating like this makes it easy to drop a couple of pounds, trust me!
What you’ll need:
- 2 tbsp olive oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 poblano pepper, diced
- 1 large onion, diced
- 2 tsp minced garlic
- 1 tsp paprika
- 1 tsp cumin
- 2 (14.5 oz) cans of Hunts tomatoes with green chiles (fire roasted will work as well)
- 1 tsp salt
- 1/2 tsp black pepper
- 6 eggs
- 1 jalapeño, sliced
- green onions, sliced
- crumbled cotija cheese
Preheat oven to 375 degrees.
In an oven proof skillet, heat the olive oil and add onions. Cook for about 3 minutes, until soft. Add garlic, poblano pepper, red and yellow peppers, and garlic. Cook for another 6 minutes, until soft.
Add paprika, cumin, salt and pepper, stir. Add the tomatoes and stir. Cook for another 6 minutes while occasionally stirring. Remove the skillet from the stove and crack the 6 eggs on top of the vegetable mixture. Add additional salt and pepper onto each egg.
Add the skillet uncovered into the oven and bake for 10 minutes (or until eggs are done). Add Cotija cheese and green onion. Garnish with sliced jalapeños.
Bon Appétit!
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