Jalapeño eggs with roasted-tomato salsa
1
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Garlic
2 clove(s), unpeeled
Jalapeño pepper
2 medium
Cherry tomatoes
2 cup(s)
Fresh lime juice
2 tsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cilantro
2 Tbsp, chopped, plus additional for serving
Egg
8 large egg(s)
Table salt
½ tsp
Black pepper
⅛ tsp
Canola oil
2 tsp
Shallot
1 medium, minced
Instructions
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)
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