Jalapeño eggs with roasted-tomato salsa

Total Time
32 min
15 min
17 min
This scramble gets a double hit of flavor: The eggs are cooked with shallot and jalapeño, then topped with a roasted–cherry tomato salsa. The salsa is great on almost anything—fish fillets, chicken breast, steak—so double up for leftovers.



2 medium clove(s), unpeeled

Jalapeño pepper(s)

2 medium

Fresh cherry tomato(es)

2 cup(s)

Fresh lime juice

2 tsp

Table salt

1 pinch(es)

Black pepper

1 pinch(es)


2 Tbsp, chopped, plus additional for serving


8 large egg(s)

Table salt

½ tsp

Black pepper


Canola oil

2 tsp

Uncooked shallot(s)

1 medium, minced


  1. 1 Preheat broiler. Line small rimmed baking sheet with foil.
  2. 2 Place garlic and 1 jalapeño on prepared baking sheet and broil 5 inches from heat, until jalapeño starts to soften, about 4 minutes. Turn jalapeño and garlic; add tomatoes to baking sheet and broil until tomatoes are softened and skins begin to brown, about 5 minutes longer. Let cool slightly.
  3. 3 Squeeze garlic from peel into small bowl; add lime juice, 1/8 teaspoon salt, and pinch pepper and mash with fork to blend. Add tomatoes and mash with fork until chunky.
  4. 4 Peel, seed, and mince roasted jalapeño; add to garlic mixture. Stir in 2 tablespoons cilantro. Set salsa aside.
  5. 5 Whisk together eggs, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in medium bowl.
  6. 6 Seed and mince remaining jalapeño. Heat oil in large nonstick skillet over medium heat. Add shallot and minced jalapeño and cook, stirring, until vegetables are softened, about 5 minutes. Add egg mixture to skillet and cook, stirring, until scrambled, about 3 minutes.
  7. 7 Divide egg mixture evenly among 4 plates; sprinkle with cilantro and serve with salsa
  8. Serving size: (3/4 cup scrambled eggs and about 1/4 cup salsa)