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Ingredients:
8 Eggs
1 Cup Fresh Cilantro, coarsely cut
4 Cloves Garlic, peeled
1 Large Green Bell Pepper
2 Jalapeno Peppers
1 Small Jicama (about 1/2 lb)
1 1/3 Cups Reduced-Fat Queso Fresco or Mozzarella Cheese
1 lb Roma Tomatoes
1/2 Teaspoon Salt
3/4 Teaspoon Salt
1/2 Cup Water
Instructions
Remove the green core of the tomatoes. Cut the green peppers and jalapenos in half and remove stems and seeds. Place the tomatoes, garlic cloves, green peppers, and jalapenos on a sheet and pan, and cook under a very hot broiler until slightly charred for about 5 to 10 minutes. Once the vegetables are charred, remove them from the broiler and allow them to cool. Remove the skins of the tomatoes and peppers and place all of the vegetables and garlic into a food processor. Add salt and water and pulse them into a coarse salsa. Set aside. Peel the jicama and slice it on a mandolin or with a very sharp knife into 1/8-inch slices. Heat a skillet over medium-low heat, and pour in the salsa. Make eight indentations in the salsa, and carefully crack one egg into each indentation. Cover the pan with a lid and simmer over low heat for about 5 minutes. To serve, place 6 ounces of salsa about 3/4 cup, and 2 eggs onto four individual serving plates or bowls. Top each with 1/3 cup cheese and 1/4 cup cilantro. Divided the jicama slices equally among the four servings to fill with the egg-salsa mixture. Enjoy.
Tip:
Jicama is a superfood packed with nutrients and antioxidants.
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