Becca’s Scrambled Eggs with Fresh Tomato Salsa

My niece Becca uses no onions or garlic in her salsa. She keeps it simple and pure, all seasonings added to showcase the summery flavor of ripe, juicy tomatoes. Delicious on blue corn chips on a sultry July evening. Also surprisingly right atop some quick scrambled eggs with a little sour cream to balance the spicy cilantro-hot sauce kick.

1 tablespoon butter
2 eggs
1 teaspoon milk or cream
1 to 2 tablespoons sour cream
1 to 2 tablespoons Fresh Tomato Salsa (recipe below)

Melt butter in small, heavy pan over medium low heat. Break eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently. Stir frequently with wooden spoon to avoid sticking.

Turn scrambled eggs out onto plate. Top with sour cream and salsa. Serve immediately.

Makes 1 serving.

4 medium tomatoes (about 3 cups chopped)
1 bunch fresh cilantro (¼ cup chopped)
Juice of 1 lime (about 1 tablespoon)
1½ teaspoons hot sauce
Salt and pepper, to taste
Dash cayenne

Wash tomatoes and remove heel at stem end. Chop into small, even cubes, approximately ¼ inch square. Place chopped tomatoes in colander over bowl, set aside, and allow juice to drain into bowl. Retain juice, adding some back to the salsa for the desired consistency.

Wash and dry cilantro. Remove stems and chop leaves finely to fill ¼ cup. Add chopped tomatoes and cilantro to large bowl and stir gently. Add lime juice, hot sauce, salt, pepper and cayenne. Mix together and refrigerate at least one hour to allow flavors to meld.

Makes about 3 cups.

3 Comments Add yours

  1. I love salsa with eggs. This looks lovely and delicious. 🙂

    1. MixerUpper says:

      Thank you, Elizabeth! You can take it to the next level and add a soft taco shell if you like. Maybe some guacamole. 🙂

  2. aomsr says:

    Reblogged this on AOM.

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