SKILLET POUCHED EGGS ENJOY DAN:

                          SKILLET POUCHED EGGS by CHEF DAN:

Serves 4

INGREDIENTS:
 2 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

3 garlic cloves, minced

1/2-teaspon red pepper flakes

2 teaspoons red wine vinegar

1 (14 Oz) can diced tomatoes, undrained

1 (10 Oz) can RO*TEL diced tomatoes with green chilies, undrained

1 teaspoon EACH cumin, sumac, curry blend, oregano, and turmeric

1/4-teaspoon black pepper

4 eggs

1/3- cup grated Mozzarella cheese

2 tablespoon fresh chopped cilantro

1 avocado, sliced

DIRECTIONS:

1.   Add oil to a skillet over medium-high heat when sizzling.

2.   Add onion and sauté for 5 minutes.

3.    Add bell pepper and sauté for 2 more minutes, stirring frequently.

4.   Add garlic, red pepper flakes, and vinegar; sauté for 1 minute.

5.   Add both cans of tomatoes, and next 5 ingredients.

6.   Reduce heat cover and simmer for 15 minutes.

7.   Using a spoon, create 4 indentations in the tomatoes.

8.   crack an egg into each indentation, cover and cook another 5 minutes.

9.   Or until egg whites are set and yolk is still runny.

10.                Sprinkle with cheese, covered cook 1 minutes or until cheese is melted.

11.                Remove from heat and garnish with chopped cilantro.

12.                Place tomato mixture on a plate and top with egg sliced avocado.

ENJOY DAN:                                               SHARING LIFE LOVE AND FOOD!!