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.
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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.
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Crack the eggs into a bowl add 1/4 tsp of salt and beat with a fork for a couple of minutes.
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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.
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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.