Spicy Scrambled Eggs are a quick and flavorful twist on the classic breakfast dish, perfect for those who love a bit of heat in the morning. This dish combines fluffy eggs with bold spices, fresh vegetables, and a kick of chili, creating a satisfying meal that’s great on its own or served with toast or tortillas. Easy to customize with your favorite ingredients, Spicy Scrambled Eggs are ideal for a hearty breakfast or a simple brunch with a fiery twist.
Ingredients
- 4 large eggs
- 2 tbsp milk or cream
- 1 tbsp olive oil or butter
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1 small green chili or jalapeño, finely chopped (adjust to taste)
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh cilantro or parsley, chopped
- Optional: grated cheese, avocado slices, or hot sauce for serving
Instructions
- Whisk the Eggs:
- In a bowl, whisk the eggs with milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy.
- Sauté the Vegetables:
- Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the diced tomato and chopped chili, and cook for another 1-2 minutes.
- Add the Spices:
- Sprinkle the cumin and smoked paprika into the skillet, stirring well to coat the vegetables. Cook for 30 seconds to bloom the spices.
- Cook the Eggs:
- Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center as they cook.
- Finish and Serve:
- Remove the skillet from heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat. Stir in the fresh cilantro or parsley.
- Serve:
- Serve immediately with toast, tortillas, or on their own. Add optional toppings like grated cheese, avocado slices, or a drizzle of hot sauce for extra flavor.
