Prep: 1 minute Cook: 16 minutes
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onions
2 cups diced potatoes with onion (such as Simply Potatoes)
1/2 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
4 large eggs
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
3 teaspoons finely chopped fresh cilantro
Combine first 8 ingredients in a large non-stick skillet; stirring gently. Bring ingredients to a boil; cover, reduce heat, and simmer for 5 minutes.
Break 1 egg and put into potato mixture. Repeat with remaining eggs, spacing them evenly apart. Cover and simmer 4 to 5 minutes or until eggs are done. Sprinkle eggs with cheese; cover and cook 15 to 20 seconds or until cheese melts. Use a spatula and place onto plates, and sprinkle with cilantro.
Yield: 4 servings (serving size: 1egg and about 1 cup potato mixture).
1 High-Fat Meat