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Scrambled eggs with salsa

Scrambled eggs in salsa is a delicious combination that’s perfect for breakfast or brunch. It is made with very few ingredients, and the best part is that you can use any other salsa, like green salsa, roasted salsa, pasilla or a homemade tomato salsa.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 7 minutes
Servings 1
Calories 236kcal


  • 1 teaspoons of vegetable oil
  • 2 eggs
  • Salt to season
  • 1 cup of mild salsa* SEE NOTES


  • Heat oil in a small frying pan, add the eggs, season with salt and cook tender or well done (depending on your taste). I prefer to pan scramble my eggs, but if you prefer to beat them in a bowl beforehand that is ok too. Once the eggs are cooked, place in a bowl and set aside.
  • Clean the frying pan with a paper towel and place back on the stove over medium heat. Pour the salsa and warm for about 2-3 minutes. Add the scrambled eggs for just enough time so they can warm up again.
  • Serve with warm corn tortillas and enjoy!


*As mentioned above you can use any other type of salsa mild or hot, with different types of peppers.
*For the salsa, you will need 2 plum tomatoes, one jalapeño pepper (or two serrano peppers), and one small garlic clove. Cook these ingredients in a saucepan with water for about 16 minutes. Once they are cooked, place them in your blender with a few tablespoons of the cooking water and process until you have a smooth salsa. 
*Sometimes, I add 2 Tablespoons of chopped white onion to the frying pan and fry for 2 minutes before adding the eggs. 


Serving: 1serving | Calories: 236kcal | Carbohydrates: 18g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 3121mg | Potassium: 863mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1723IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 3mg