Mexican Scrambled Eggs with Salsa is a delicious, flavorful breakfast or brunch option. The eggs are scrambled and mixed with vibrant salsas, and often accompanied by ingredients like onions, tomatoes, cheese, or cilantro. Here’s a simple recipe to make this tasty dish:
Ingredients:
- 4 large eggs
- 2 tablespoons milk or cream (optional, for creamier eggs)
- 1 tablespoon butter or oil
- 1/2 onion, finely chopped
- 1 small tomato, diced
- 1/2 cup of your favorite salsa (store-bought or homemade)
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- 1/4 cup shredded cheese (optional, such as cheddar, cotija, or Mexican blend)
- Warm tortillas (optional, for serving)
Instructions:
- Prep the Ingredients:
- Crack the eggs into a bowl, add the milk or cream (if using), and whisk until well combined. Season with salt and pepper to taste.
- Dice the tomato, chop the onion, and have your salsa and cheese ready.
- Cook the Vegetables:
- Heat a non-stick skillet over medium heat and add butter or oil.
- Once the butter is melted or the oil is hot, add the chopped onion and sauté for 2-3 minutes until softened.
- Add the diced tomato and cook for another 2 minutes, just until softened.
- Scramble the Eggs:
- Pour the beaten eggs into the skillet with the cooked onion and tomato mixture.
- Let the eggs sit for a few moments and then gently stir with a spatula, allowing them to cook slowly. Stir occasionally until the eggs are just set and still slightly creamy (about 3-5 minutes).
- Add the Salsa:
- Once the eggs are cooked to your liking, add the salsa to the scrambled eggs and stir to combine. Continue cooking for another 1-2 minutes until the eggs are fully cooked and the salsa is heated through.
- Finish and Serve:
- If you like, sprinkle with fresh cilantro and shredded cheese.
- Serve the Mexican scrambled eggs with warm tortillas or on their own with a side of beans or avocado for a fuller meal.
Enjoy your flavorful, satisfying Mexican Scrambled Eggs with Salsa!
