Tex-Mex Scrambled Eggs
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Total Time
0:26
Prep
0:18
Cook Time
0:08
Serves
2
Difficulty
Easy
Jalapeno and cumin give these scrambled eggs a bit of heat. They’re topped with a homemade spicy salsa for even more flavor.
Ingredients
canned diced tomatoes
14 ½ oz, fire roasted-variety
chili powder
¼ tsp, chipotle-variety
uncooked scallion(s)
2 Tbsp, green part only, minced
cilantro
2 Tbsp, fresh, minced
fresh lime juice
1 Tbsp
table salt
½ tsp, divided (or to taste)
black pepper
¼ tsp, divided (or to taste)
egg(s)
4 large
dried oregano
¼ tsp
ground cumin
⅛ tsp
cooking spray
4 spray(s)
uncooked shallot(s)
2 small, minced
jalapeño pepper(s)
1 medium, seeded, minced (don’t touch seeds with bare hands)
Instructions
To prepare salsa, pour tomatoes into a fine-mesh strainer set in sink; press on tomatoes to drain off all liquid, leaving about 1 cup of diced tomato. Spoon tomatoes into a medium bowl; stir in chili powder, scallion, cilantro, lime juice, 1/4 tsp salt, and 1/8 tsp pepper. Stir salsa; set aside.
To make eggs, in a medium bowl, beat together eggs, oregano, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and cumin; set aside.
Coat a medium nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add shallot and jalapeno; cook, stirring occasionally, until shallots are tender, about 3 minutes. Pour egg mixture into skillet; cook until eggs are almost cooked through, scrambling occasionally, about 3-4 minutes. Serve eggs with salsa.
Serving size: about 1 cup eggs and 1/2 cup salsa
Notes
If you can find canned tomatoes with chipotle chiles, use them and omit the chili powder in the salsa. You can also save time by using your favorite spicy jarred salsa instead of making your own.