1. In a skillet or frying pan over medium heat, add a small amount of cooking spray or oil. Add the diced onions and canned vegetables. Sauté for a few minutes until the onions are translucent and the vegetables are heated through.
2. Pour in the can of diced tomatoes (with the liquid) into the skillet. Stir in the ground cumin, garlic powder, salt and pepper. Allow the mixture to simmer for about 5-7 minutes, or until it thickens slightly.
3. Make four small wells in the tomato mixture with the back of a spoon.
4. Carefully crack one egg into each well
5. Sprinkle sazon seasoning over the eggs and tomato mixture.
6. Cover the skillet and let it cook for about 5-7 minutes or until the egg whites are set, and the yolks are no longer runny. (Should not eat runny eggs during pregnancy)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Tomato and Egg Breakfast Skillet recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
