I was looking for something a little different to make and decided to make this Mexican inspired Scrambled Eggs dish. Basically fluffy scrambled eggs with a delicious homemade salsa on top.
As you would expect from a breakfast recipe like this one, it's super easy to make. The hardest part in making this recipe is chopping up all ingredients for the pico de gallo (aka salsa). That's how easy this recipe is.
Since this scrambled eggs recipe calls for a jalapeño, you can control the heat by the number of jalapeño seeds you add to the salsa mixture. For less heat simply remove the seeds with a spoon.
🌶 How to Handle Hot Peppers
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
🌡️ How Hot are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
|Pepper Type||Scoville Rating (Heat)|
|Tabasco & Cayenne||30,000-50,000|
💭 Recipe Tip
This delicious egg recipe calls for 8 eggs but you will only use 4 of the yolks. If the thought of having to separate the eggs seems like too much work or simply grosses you out you can use all the yolks but impacting the overall flavor too much.
For more great recipes with Red Onion, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mexican Scrambled Eggs recipe (see recipe card for quantities): Tomatoes, Avocado, Red Onion, Jalapeño, Fresh Cilantro, Fresh Lime Juice, Eggs, Salt & Pepper, Tortilla Strips, Olive Oil and Romaine Lettuce.
🥣 How to make Mexican Scrambled Eggs
In a medium bowl, combine the tomatoes, avocado, onion, jalapeño, cilantro, lime juice, and ¼ teaspoon each of salt and pepper.
In another bowl, whisk the egg whites and yolks with 2 tablespoons of water, ¼ teaspoon salt, and ½ teaspoon pepper. Fold in the crushed tortilla chips.
Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a spatula every few seconds, to the desired doneness.
Serve the scrambled eggs topped with the salsa mixture.
Mexican Scrambled Eggs
- 2 large Tomatoes, diced
- ½ Avocado, diced
- ½ Red Onion, finely chopped
- 1 Fresh Jalapeño, finely diced
- ½ Cup Fresh Cilantro, roughly chopped
- 2 tablespoon Fresh Lime Juice
- ½ teaspoon Salt
- ¾ teaspoon Ground Black Pepper
- 8 large Egg White
- 4 Egg Yolk
- 12 Tortilla Strips, crushed
- 1 tablespoon Olive Oil
- In a medium bowl, combine the tomatoes, avocado, onion, jalapeño, cilantro, lime juice, and ¼ teaspoon each of salt and pepper.
- In another bowl, whisk the egg whites and yolks with 2 tablespoons of water, ¼ teaspoon salt, and ½ teaspoon pepper. Fold in the crushed tortilla chips.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a spatula every few seconds, to desired doneness.
- Serve the scrambled eggs topped with the salsa mixture.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.