Photo of Tex-Mex Scrambled Eggs by WW

Tex-Mex Scrambled Eggs

0 - 5
PersonalPoints™ per serving
Total Time
26 min
18 min
8 min
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 tomatoes

14½ oz, fire roasted-variety

Chili powder

¼ tsp, chipotle-variety

Uncooked scallion(s)

2 Tbsp, green part only, minced


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)


4 large egg(s)

Dried oregano

¼ tsp

Ground cumin


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)


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: about 1 cup eggs and 1/2 cup salsa


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.