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Southwestern Shrimp, Tomato & Egg Skillet Recipe

Okay, picture this! Succulent shrimp all mixed up, with fresh little sautéed, seasonal tomatoes. Sounds good already, right? But that's not all! Fire that thought with a couple of southwestern pantry spices along with a fresh, crisp jalapeno chili pepper - and top it off with a beautifully cooked fried egg. Wait!

Underneath it all catch the drippings with a piece of grilled rustic bread or English muffin. That sounds like breakfast, lunch and dinner to me! And, what South westerner wouldn't eat this?

So, I concocted this quick and easy Southwestern Shrimp & Tomato Egg Skillet Recipe which you will become addicted to - only because it takes less than (get this) 10 minutes to make and is out of the park in total deliciousness. Okay, now add supper to my list! Enjoy folks.


Olive oil
1 cup grape or cherry tomatoes, halved (any color)
2 cloves garlic, crushed
1 fresh jalapeno, seeded and finely diced
1/2 tsp chili seasoning
1/4 tsp. ground cumin
1/4 tsp. each of salt and ground pepper
1/2 lb. cooked shrimp, roughly chopped
2 tbsp. butter + 1 tsp. olive oil
2 jumbo or large fresh eggs
4 green onions (scallions,) thinly sliced
Grilled rustic bread/English muffins (optional)


1. Using a medium sized skillet heat 3 tablespoons of olive oil over a medium flame or setting. Add the garlic and cherry tomatoes, cooking until the garlic becomes fragrant. Then, add the diced jalapeno, chili seasoning, cumin, salt and pepper - cook for another 2 minutes. Set aside whilst you cook the eggs.

2. In a small skillet over a medium to low flame add the 2 tablespoons of butter and olive oil and heat gently. Slide in the 2 eggs and cook to your liking. I personally love to have a runny yolk, so the lusciousness of the egg can spill down over the yummy shrimp mixture.

To plate this delightful delicacy - place your grilled bread on the bottom (I highly recommend this,) followed by the spicy shrimp mixture, sliding the gorgeous egg right on top and garnishing with the thinly sliced green onions/scallions.

The whole dish is a comfort trip – trust me!

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