Mexican Scrambled Eggs
A vibrant and savory twist on classic scrambled eggs, infused with jalapeños, tomatoes, and herbs for a flavorful Mexican-style breakfast bursting with warmth and color.
4 Servings
Ingredients
- 6 large eggs
- 2 green onions finely chopped (including green tops)
- 1 medium tomato peeled and diced (or 2 canned whole tomatoes, chopped)
- 1 canned jalapeño pepper thinly sliced
- 2 tbsp extra virgin olive oil
- 1 pinch dried oregano or 1 tsp chopped fresh oregano
- Salt to taste (approximately one shake per egg)
- 2 tbsp chopped fresh cilantro leaves
Instructions
Prepare the base.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped green onions and sauté for 1–2 minutes until lightly browned and aromatic.
Add the tomatoes and jalapeño.
- Incorporate the diced tomatoes into the skillet and cook for 3–4 minutes, stirring occasionally, until softened and most of the liquid has evaporated. Allow the mixture to brown slightly for enhanced flavor. Stir in the oregano and sliced jalapeño.
Add and scramble the eggs.
- Crack the eggs directly into the pan. Sprinkle with salt. Using a spatula, gently stir the eggs into the tomato mixture, scraping the bottom of the pan to ensure even cooking. Continue to cook until the eggs reach the desired consistency — soft and creamy or more set, depending on preference.
Finish and serve.
- Remove the skillet from heat immediately to prevent overcooking. Transfer the scrambled eggs to a serving dish, and garnish with freshly chopped cilantro. Serve hot with warm tortillas or toasted bread.
Notes
To make this recipe completely gluten-free, serve the scrambled eggs with certified gluten-free corn tortillas or gluten-free bread. Ensure all canned ingredients (especially jalapeños and tomatoes) are labeled gluten-free to avoid trace contamination.