If you're getting a little bored of plain old scrambled eggs every morning, here's something to spice them up a bit — literally! A few spoonfuls of this spicy fresh (and make-ahead) salsa sprinkled over your eggs will wake you up better than a cup of coffee.
This meal came to us from Gabriela of Gabriela's Kitchen in one of the very first recipe contests we ever ran on The Kitchn! Here's what she has to say about her recipe:
This rendition of Salsa Huevona, literally lazy salsa, requires a tad bit more time with the knife than most other recipes. Usually a cook will dice the pepper about the same size as the other ingredients, which is fine if you're using a very mild pepper or if you don't mind randomly chomping down on a huge chunk of heat.
But when using habañeros, I would suggest finely mincing them with garlic (my mom always told me the garlic cuts the sting and tempers the ensuing stomachache) so that the oils immediately infuse the salsa with piquant and savory flavor. This little trick also gives the salsa consistent kick with every bite. - Gabriela
You can also make a big batch of this salsa at the beginning of the week and have it on hand all week long. Besides eggs, salsa is also great as a snack with tortilla chips, spooned over tacos, or any other meal where you could use some extra heat.
This simple recipe may seem to be like a regular pico de gallo, but the habañero is the fun spicy twist. It's worth wearing gloves when cutting up the habañero if you want to avoid any spicy sting, but mashing it up into a paste with the garlic ensures that it infuses all the other elements in this salsa with lots of fresh flavor. It's a gorgeous topping for scrambled eggs or just with some sturdy tortilla chips!
- Christine, May 2015
Scrambled Eggs with Lazy Salsa
Makes 10 to 12 servings
3 medium ripe tomatoes, sliced into small pieces (3 cups chopped)
1 bunch green onion, sliced into rounds, white and light green parts only (1 cup chopped)
1/2 medium red onion, diced (1 cup diced)
1 bunch cilantro, roughly chopped (1 cup chopped)
1 medium habañero chili, or 2 if you like it hot!
2 cloves garlic
1/2 tablespoon salt
2 to 3 large eggs per person
Combine the tomatoes, green onions, red onions, and cilantro in a bowl. Mince the habañero and garlic so they are almost paste-like, then stir them in with the other ingredients. Squeeze the lime over top and sprinkle with the salt. Gently but thoroughly toss ingredients together. Chill for at least 30 minutes, or refrigerate for up to 5 days. (Makes about 5 cups of salsa.)
To serve, whisk together as many eggs as you need and cook over medium heat in a skillet until scrambled. Plate the eggs with 1/4 to 1/2 cup of the salsa spooned over top.
• This salsa is also great with chips, for tacos, or any other place you might like some salsa.
This recipe has been updated — first published August 2009.
(Image credits: Kimberley Hasselbrink)