Algerian Adventure Eggs

Algerian Adventure Eggs
1 teaspoon olive oil
1 large onion (for 1 cup slices)
1 large green pepper (for 11/2 cups of slices)
8 medium eggs
1 can (14 1/2 ounces) can chopped tomatoes
1 1/2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1. In a 12-inch, nonstick, extra-deep skillet, heat the oil on medium. Peel and slice the onion into thin strips and add to the pan as you slice. Raise the heat to medium high. Seed and core the green pepper and cut it into thin slices. Add it to the pan. Cook the vegetables, stirring occasionally, until tender, about 3 minutes.
2. While vegetables are cooking, break the eggs into a medium bowl and whisk lightly. Set aside.
3. When the vegetables are tender, add the tomatoes with their juice to the pan and stir. Add all of the spices and stir to mix well. Cook for about one minute longer or until the liquid from the tomatoes has mostly evaporated.
4. Add the eggs. Scramble lightly until eggs are set and have the desired consistency. Serve immediately.
Serves four.
Nutrition values per serving: 187 calories (10 percent from fat), 10 g fat (3 g saturated), 374 mg cholesterol, 13 g protein, 11 g carbohydrates, 3 g dietary fiber, 411 mg sodium.