Tex-Mex Scrambled Eggs
- Total Time
Jalapeno and cumin give these scrambled eggs a bit of heat. They're topped with a homemade spicy salsa for even more flavor.
canned diced tomatoes14 ½ oz, fire roasted-variety
chili powder¼ tsp, chipotle-variety
uncooked scallion(s)2 Tbsp, green part only, minced
cilantro2 Tbsp, fresh, minced
fresh lime juice1 Tbsp
table salt½ tsp, divided (or to taste)
black pepper¼ tsp, divided (or to taste)
dried oregano¼ tsp
ground cumin⅛ tsp
cooking spray4 spray(s)
uncooked shallot(s)2 small, minced
jalapeño pepper(s)1 medium, seeded, minced (don’t touch seeds with bare hands)
- 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