Scrambled eggs with salsa is a delicious Mexican breakfast recipe. It’s a great way to prepare scrambled eggs as the salsa gives them lots of flavor! Make it a complete breakfast by serving it with pinto beans or black beans.
Scrambled eggs with salsa is one of my husbands favorite breakfasts.
It’s a really delicious and simple way to elevate scrambled eggs.
What to add to scrambled eggs to make them better?
Not that there’s anything wrong with scrambled eggs on their own but sometimes you want to change them up a little right? Just so you don’t get tired of eating eggs the same way.
Besides salsa there are many other ways you can enjoy scrambled eggs. Just check out these recipes:
- huevos con salchicha (scrambled eggs and hot dogs)
- huevos con chorizo (eggs with chorizo)
- huevos a la Mexicana (Mexican scrambled eggs)
- migas (eggs with toasted tortilla strips)
Ingredients needed
- roma tomatoes
- piece of a white onion
- garlic cloves
- serrano pepper
- chopped cilantro
- eggs
- salt to taste
- vegetable oil
How to make scrambled eggs with salsa
Preheat the oven to 500.
Line a baking sheet with foil. Place the tomatoes, piece of onion, garlic cloves and the serrano pepper on the baking sheet. Bake for 10 minutes then remove the onion, garlic and serrano pepper and set aside. Continue to cook the tomatoes for 8 more minutes. Then remove from oven.
Peel the garlic cloves and transfer them to a blender along with the piece of onion, serrano pepper, roma tomatoes, chopped cilantro and a little salt. Make sure to remove the stem from the serrano pepper. Blend until smooth and set aside.
Crack the eggs into a bowl and season with a little salt. Beat with a fork for a couple of minutes.
Heat up a tablespoon of oil in a skillet over medium heat. Once the oil is hot add the eggs.
Stir the eggs around with a spatula constantly until the eggs are completely cooked through this will take about 3 minutes.
Add about 1/2 cup of salsa to the eggs. Add more salsa if you want.
I don’t find these eggs to be very spicy. If you are especially sensitive to spicy foods though you can try using just half of the serrano pepper or even omitting it entirely.
If you want your salsa very spicy use two serrano peppers.
Huevos en salsa recipe
These delicious scrambled eggs in salsa are an easy, inexpensive and delicious Mexican breakfast recipe.
It goes perfectly with beans on the side and some warm corn tortillas.
I hope you enjoyed this recipe. Let me know what you think of it in the comments below.
Thanks for visiting, see you soon!
Scrambled Eggs with Salsa
Scrambled eggs with salsa is a delicious, easy and inexpensive Mexican breakfast dish.
Ingredients
- 4 roma tomatoes
- 1/4 piece of a white onion
- 2 garlic cloves
- 1 serrano pepper
- 1/4 cup chopped cilantro
- 4 eggs
- 1/2 tsp salt to taste
- 1 tbs vegetable oil
Instructions
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Preheat the oven to 500. Line a baking sheet with foil.
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Place the tomatoes, piece of onion, garlic cloves and serrano pepper on the baking sheet. Bake for 10 minutes then remove the onion, garlic and serrano pepper and set aside. Continue to cook the tomatoes for 8 more minutes then remove from oven.
-
Peel the garlic cloves and take the stem off the serrano pepper. Put the garlic cloves and serrano pepper in the blender along with the piece of onion, roma tomatoes, chopped cilantro and about 1/4 tsp of salt. Blend until smooth and set aside.
-
Crack the eggs into a bowl add 1/4 tsp of salt and beat with a fork for a couple of minutes.
-
Heat up a tablespoon of oil in a skillet over medium heat. Once the oil is hot add the eggs. Stir the eggs around constantly until they are completely cooked through. This will take about 3 minutes.
-
Add about 1/2 cup of salsa to the eggs and stir. You can add more if you like.
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Serve with warm corn tortillas and enjoy!
Recipe Notes
If you are really sensitive to spicy food you can use half the serrano or omit it completely. If you want it extra spicy use two serrano peppers.