xiaoxl/recipe_data huggingface dataset:
Clamato® Shrimp "Ceviche" Style
Category: trusted-brands-recipes-and-tips
By Clamato

Cool and tasty, this citrus marinade is an ideal recipe for warm summer days.

Ingredients:
2 pounds cooked shrimp
1 small red onion, thinly sliced
1  fresh jalapeno chile, seeded and minced
1  cucumber, peeled, seeded, thinly sliced
½ bunch cilantro, finely chopped
2  limes, juiced
½ cup Clamato® Tomato Cocktail

Directions:
In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro. Add lime juice and Clamato®; toss to mix well. Chill in refrigerator 20-30 minutes. Serve cold with tostadas (hard tortillas) or soda crackers.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 210.2
Fat: 2.1 g
Saturated fat: 0.5 g
Carbohydrates: 8.9 g
Sugars: 2.3 g
Dietary fiber: 1.8 g
Protein: 38.1 g
Cholesterol: 345.6 mg
Sodium: 502.7 mg
Baked Philly Cheesesteak Sliders
Category: main-dish
By Chef John

A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives.

Ingredients:
1 tablespoon olive oil
1 pound beef top sirloin steaks
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper to taste
½ cup diced onion
10  mini sandwich rolls
½ cup chopped pickled peppers
½ cup cream cheese, softened
2 ½ cups freshly shredded provolone cheese
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions:
Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate. Preheat the oven to 425 degrees F (220 degrees C). Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling. Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese. Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 mini sliders

Calories: 297.6
Fat: 19.7 g
Saturated fat: 10.4 g
Carbohydrates: 11.2 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 18.3 g
Cholesterol: 63 mg
Sodium: 629.8 mg
Cookies & Cream Milkshake


Ingredients:
chocolate ice cream, milk, vanilla extract

Directions:
In a blender, place the low-fat ice cream, and low-calorie chocolate cookies (aprox 30] and 1 percent milk.
Add the pure vanilla extract and blend untill most of the cookies are broken, leaving a few larger chunks.
Pour into 4 glasses and enjoy!
Rainbow Chopped Salad


Ingredients:
bell peppers, broccoli florets, carrot, radish, red onion

Directions:
1.  Toss veggies with dressing until coated., 2.  Refrigerate until ready to serve.
Caribbean Barley Salad
Category: salad
By Melissa Gardner

Wonderful summer salad.

Ingredients:
3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Directions:
Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes. Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 294
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 49.8 g
Sugars: 12.7 g
Dietary fiber: 12.5 g
Protein: 9.4 g
Sodium: 942.9 mg
Chocolate Tortilla Torte


Ingredients:
sour cream, flour tortillas

Directions:
Melt chocolate chips in microwave until melted (stir every 30 seconds].
Cool chocolate slightly (about 5-10 minutes]; it should be smooth.
Mix in sour cream.
Mixture should be the consistency of thick pudding.
Spread first tortilla with layer of chocolate mix.
Be sure to go to edges.
Repeat until all tortillas are used.
There should be enough chocolate mix to liberally cover the top.
(If I've made the chocolate layers thinner, I frost the whole thing].
Decorate with strawberries or raspberries.
Important: Refrigerate at least 6 hours or overnight.
Crispy Oven Baked Chicken Strips


Ingredients:
boneless skinless chicken breast halves, honey, Dijon mustard, onion powder, panko breadcrumbs, salt, black pepper, dried oregano, dried basil

Directions:
In a Ziploc bag, mix together the bread crumbs, salt, pepper, oregano and basil. Set aside.
In a medium sized bowl, wisk together the honey, dijon mustard, garlic and onion powder.
Coat each strip of chicken with the spiced honey mustard. Be careful not to put too much, or it will get goopy. Just a thin, even coat is all you need.
Place a few strips at a time into the ziploc bag filled with breadcrumbs. Seal the bag. Shake to toss and coat the strips thoroughly.
Place the breaded strips on a baking sheet sprayed with cooking spray. Repeat with remaining strips of chicken.
Bake for 20 min in a preheated 400 degree oven. (or until chicken is done and juices run clear].
Flip each strip over during the last 5 minutes of cooking to brown and crisp on both sides.
Sarah's Rice Pilaf
Category: side-dish
By sarahbillings

This is a delicious twist to traditional rice.

Ingredients:
2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

Directions:
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 244
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 40 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 5.9 g
Cholesterol: 17.8 mg
Sodium: 524.3 mg
Vegetarian Chickpea Tacos
Category: main-dish
By Dana D

Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!

Ingredients:
2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8  taco shells

Directions:
Place chickpeas in a saucepan over medium heat. Add water and  . Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas. Divide chickpea filling evenly among taco shells.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 tacos

Calories: 330.8
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 55.3 g
Sugars: 1.6 g
Dietary fiber: 7.5 g
Protein: 9.1 g
Sodium: 1054.1 mg
Easy Fanesca Imitation


Ingredients:
squash, squash, cabbage, dry white beans, rice, salt cod fish, butter, garlic cloves, pepper, cumin, half-and-half, broad beans, hominy, green plantain, egg

Directions:
Ahead of time, cook the squashes, cabbage, rice and beans separately and soak the fish. Save the liquids from the beans and fish.
If the broad beans still have the shells, remove them.
When ready to prepare:.
1. In a large pot, fry onion in 1 T butter with achiote and 3 minced cloves of garlic until the onion is transparent.
2. Add pepper and1/4 tsp cumin and fry additional minute.
3. Cut the fish in medium sized pieces (to preference].
4. Add a half cup of saved fish water, half-and-half, and the bean water to make one liter of liquid. If the bean water does not reach a liter, add water.
5. Add peanut butter, squash, sambo, cabbage, and rice; boil for 20 minutes, stirring, until it reaches a creamy consistency.
6. Add the hominy, both types of beans (make sure the broad beans have no shells], and peas, and simmer for 10 minutes.
7. Add the fish, simmer for 5 minutes. More of the fish water may be added to taste.
8. Add chochos.
Top with any/all of the following:.
1. Fried plantain: Cut the plantains into pieces about an inch long, microwave until soft, press flat with a flat knife or a can, and fry in oil of your choice until golden brown.
2. Hard-boiled egg, peeled and halved.
3. Empanadas.
Healthier Italian Spaghetti Sauce with Meatballs
Category: world-cuisine
By MakeItHealthy

We added carrot and fresh garlic to this spaghetti sauce, and even made the meatballs healthier by using whole wheat breadcrumbs and fresh parsley. We suggest serving over the whole grain pasta of your choice.

Ingredients:
1 pound lean ground beef
1 cup fresh whole-wheat breadcrumbs
¼ cup chopped fresh parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
1 clove garlic, minced
1  egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1  bay leaf
1 (6 ounce) can tomato paste
½ teaspoon ground black pepper
2  basil leaves, torn, plus additional for sprinkling on top

Directions:
Combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl.  Mix well and form into 12 balls.  Store covered in refrigerator until needed. Cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes.  Stir in tomatoes, salt, sugar, and bay leaf.  Cover with lid, reduce heat to low, and simmer for 60 minutes.  Stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs.  Simmer on low heat until meatballs are cooked through, about 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 373.9
Fat: 20.7 g
Saturated fat: 5.5 g
Carbohydrates: 29.1 g
Sugars: 11.3 g
Dietary fiber: 5.7 g
Protein: 21.5 g
Cholesterol: 81.3 mg
Sodium: 1552.1 mg
Mandarin Glazed Pork Chops


Ingredients:
mandarin oranges, brown sugar, cinnamon, whole cloves, salt, prepared mustard, catsup, cider vinegar

Directions:
Brown pork chops on both sides in hot oil.
Drain mandarin oranges, saving juice.
Combine 1/2 cup juice with remaining ingredients; pour over pork chops.
Pour oranges over all.
Cover and simmer gently for 45 minutes or until chops are tender.
Blue Cornmeal Pancakes
Category: breakfast-and-brunch
By UBERGRRL

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.

Ingredients:
¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1  beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Directions:
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter.  Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt. Serve immediately with maple syrup of fruit preserves.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 376.1
Fat: 17.6 g
Saturated fat: 5.8 g
Carbohydrates: 44.2 g
Sugars: 5.2 g
Dietary fiber: 5.2 g
Protein: 11.4 g
Cholesterol: 64.2 mg
Sodium: 833.2 mg
George's Oven-Fried Chicken by Judy- Jude


Ingredients:
broiler-fryer chickens, shortening, butter, margarine, flour, salt, paprika, poultry seasoning, pepper

Directions:
Heat oven to 425 degrees.
Wash chicken and pat dry.
Mix flour, salt, paprika, poultry seasoning and pepper.
Place in a 13"x9"x2" pan with shortening & butter in the oven, melt the shortening & butter.
Place chicken skin side down in melted shortening & butter.
Bake uncovered for 30 minutes.
Turn chicken; cook 30 minutes longer or until thickest pieces are fork tender and juices run clear when pierced.
NOTE:. This recipe is basically written as is, which I had received from Judy. She has also substituted skinless chicken pieces.  And I have often added more spices, to make it similar to Kentucky Fried Chicken --  and used boneless chicken as well. Enjoy, it is a very good recipe and a withh a nice KFC taste as well.
Winter Fruit Salad


Ingredients:
apples, pineapple tidbits, mandarin oranges, bananas, lemon juice, sugar, cornstarch

Directions:
Blend liquids in sauce pan.
Heat and bring to a boil. (should get thinker and change color].
Cool the sauce and stir in the fruit.
Popcat's Corned Beef Hash


Ingredients:
butter, olive oil, onion, red bell pepper, corned beef, fresh ground pepper, butter, olive oil, butter, flour, milk, ground rosemary, fresh ground pepper, salt, eggs, parsley

Directions:
CORNED BEEF HASH:
In a heavy fry pan cook the Onion in 1 T. Butter and 1T. Olive Oil over medium heat until the Onion starts to brown (about 4 minutes].
Add the Red Bell Pepper and cook another 2 minutes.
Add the Corned Beef and cook another 3 minutes.
Scrape into a bowl along with the potatoes and Fresh Ground Pepper to taste and mix.
Wipe out the fry pan and return to the heat.
Melt the final 1 T. Butter and 1 T. Olive Oil in the fry pan over medium heat.
Spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
Stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
Stir, set aside and keep warm.
ROSEMARY GARLIC BÉCHAMEL SAUCE:
Melt 1 Tablespoon of butter in a saucepan on medium heat.
Whisk in 1 Tablespoon of Flour cook, whisking constantly, for about 2 minutes until the flour browns slightly. (I warm the milk in the microwave while browning the flour].
Slowly add the milk – watch out for spatters! Then add the spices.
Whisk until the sauce thickens.
Set aside and keep warm.
TO SERVE:
Toast 4 slices of bread (I prefer crusty artisan bread] and place the slices on 4 warmed plates.
Pile ¼ of the Corned Beef Hash on each slice and keep warm.
Fry or poach 4 eggs and place one on top of the each Hash serving.
Spoon ¼ of the Sauce over each serving.
Garnish with Parsley.
Serve immediately.
2bleu's Sweet Thai Chili Sauce (Super Easy)


Ingredients:
green onion, rice vinegar, apple cider vinegar, salt, sugar, honey, garlic cloves, fresh ginger

Directions:
To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn.
Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking]. If using, add food coloring to show level of heat (dark red being very hot].
Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored!
CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way], hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.
Cajun Chicken Melts


Ingredients:
boneless skinless chicken breasts, cheddar cheese, onion, green pepper, mayonnaise, garlic, plum tomatoes

Directions:
In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic.
Spread over bread slices.
Top each with a tomato slice; sprinkle with remaining cheese.
Place on an ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes or until bread is toasted and golden brown.
Cranberry-Pear Mostarda


Ingredients:
dry white wine, sugar, pear, cranberries, mustard seeds, dry mustard, cayenne pepper, kosher salt

Directions:
Cook wine and sugar in a medium saucepan over medium-high heat, stirring occasionally, until mixture boils, about 4 minutes. Add pear and half of the cranberries and cook, stirring frequently, until cranberries have burst and pears begin to soften, 5–8 minutes. Stir in remaining cranberries and bring to a boil.
Remove pan from heat and stir in mustard seeds, dry mustard, and cayenne; season with salt and pepper. Let sit, uncovered, at room temperature until cool (flavor will develop as it sits]. Transfer to a medium serving bowl and serve at room temperature.
Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
Homemade Sweet Relish


Ingredients:
cucumbers, pickling salt, white vinegar, granulated sugar, celery seed, mustard seeds, ground turmeric

Directions:
In a large bowl, combine cucumbers, onions, red pepper and salt. Cover the vegetables with water and let sit for 2 hours.
Drain the vegetables in a colander lined with cheesecloth. Rinse well and drain again.
Meanwhile, in a large pot over medium-high heat, add sugar and vinegar. Bring to a boil, stirring constantly until sugar is dissolved. Add celery seeds, mustard seeds and turmeric; stir again. Add drained vegetables, stir, bring back to a boil then reduce heat to medium; simmer for 10 minutes, stirring occasionally. If there’s foam on the surface, skim it off with a spoon and discard it.
Ladle the relish into sterilized jars leaving ½ inch headspace. Wipe the rims, place the lids and screw on the bands. Process jars in boiling water bath for 10 minutes. Yields 7 250 ml jars.
Garlic Soup Wit Potato and Egg


Ingredients:
potatoes, water, salt, caraway seed, garlic cloves, egg, parsley

Directions:
Bring water with salt and caraway seeds to boil, add the diced potato and cook until tender.
Turn off the heat. Add crushed garlic cloves to the soup.
With a fork mix the egg into the soup.
Add the lard (or other fat] and salt to taste.
Serve garnished with chopped parsley.
Paula Deen's French Onion Soup


Ingredients:
onions, garlic cloves, olive oil, all-purpose flour, dry white wine, dried thyme, bay leaf, gruyere

Directions:
Saute onions and garlic in oil over low heat until tender and golden yellow.
Sprinkle flour over onions, cook a few minutes more, browning the flour well.
Add stock and wine and bring to a boil, add thyme and bay leaf.
Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
Place ovenproof bowl on a baking sheet lined with tin foil.
Bake at 350 degrees 4 or 5 minutes under a hot broiler.
My Favorites
Category: desserts
By TSTEWARD

This was my grandfather's favorite, and has become a family tradition. Enjoy.

Ingredients:
1 cup shortening
1 cup butter, softened
1 cup confectioners' sugar
1 tablespoon vanilla extract
1 tablespoon almond extract
4 cups all-purpose flour
⅓ teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, cream together the shortening, butter and confectioners' sugar until smooth. Stir in the vanilla and almond extracts. Combine the flour and salt; stir into the creamed mixture. Roll into walnut sized balls and place 2 inches apart onto ungreased cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until bottoms begin to brown.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 dozen

Calories: 80.9
Fat: 5.5 g
Saturated fat: 2.3 g
Carbohydrates: 7.1 g
Sugars: 1.7 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 6.8 mg
Sodium: 29.1 mg
Simple and Delicious Chicken and Rice Casserole


Ingredients:
chicken thighs, Uncle Bens wild rice, mushroom stems and pieces, onion, water

Directions:
Preheat oven to 350 degrees.
Empty contents of Uncle Ben's Original Long-Grain Wild Rice into an 8 x 8" glass baking dish.
Mix mushroom soup, 1/2 cup water, mushrooms (undrained], onion and Italian seasoning with rice.
Place chicken breasts on top of rice mixture and sprinkle with more Italian Seasoning.
Bake in preheated oven until chicken is cooked through and rice is tender.
Allow chicken to cool. Remove skin and discard. Tear chicken into bite-sized pieces and mix into rice mixture.
Enjoy!
Sticky Bun Breakfast Ring


Ingredients:
butter, light brown sugar, cinnamon, maple syrup, pecans

Directions:
Pre-heat oven at 375 degrees bake.
Spray fluted pan with non-stick spray.
Combine the melted butter and syrup in a small bowl and set aside.
In separate bowl, combine brown sugar, cinnamon, and nuts(if desired].
Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges(closely together] to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees at approximately 20-25 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter.
Enjoy!
Fruit Salad With Port


Ingredients:
seedless grapes, bananas, fresh strawberries, port wine, brandy

Directions:
"Place all fruit in a bowl, pour wine/brandy over the top and toss ingredients together gently.  Chill prior to serving."
Southwestern Eggs With a Kick


Ingredients:
yellow sweet pepper, olive oil, tomatoes, chili powder, ground cumin, salt, eggs, avocado, fresh chili pepper

Directions:
Spread almonds in a large skillet. Cook over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove almonds from skillet; set aside.
Cook sweet pepper and jalapeno pepper in hot oil in same skillet about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and salt; bring to boiling. Reduce heat and simmer, covered, for 5 minutes.
Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. Sprinkle eggs lightly with salt and pepper.
Cover and simmer eggs over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.
To serve, transfer eggs to serving plates with a slotted spoon. Stir mixture in skillet; spoon around eggs on plates. Sprinkle with toasted almonds. If desired, serve with avocado slices and garnish with fresh chili peppers.