Scrambled Eggs with Tomato Basil Salsa

Fresh tomato basil salsa with creamy scrambled eggs for a delicious and satisfying breakfast or brunch.

This recipe features a refreshing tomato basil salsa made with diced Roma tomatoes, red onion, fresh basil, and a splash of lime juice, perfectly seasoned with salt and pepper. Paired with creamy scrambled eggs prepared with optional milk for added richness and cooked to perfection in butter or oil, it creates a delightful and flavorful breakfast or brunch dish. The combination of the zesty salsa and the comforting eggs makes for a satisfying and nutritious meal to start your day.

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

For the Fresh Salsa:

  • 2 Roma tomatoes, diced
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For the Scrambled Eggs:

  • 6 large eggs
  • 1/4 cup milk (optional, for creamier eggs)
  • Salt and pepper to taste
  • 1 tablespoon butter or oil

Instructions

Making the Fresh Salsa: In a medium bowl, combine the diced Roma tomatoes, finely chopped red onion, and chopped fresh basil. Add the lime juice and mix well. Season with salt and pepper to taste. Set the salsa aside to let the flavors meld while you prepare the scrambled eggs.

Prepare the Scrambled Eggs: In a bowl, crack the eggs and whisk them together. If you prefer creamier eggs, add the milk and whisk until well combined. Season the egg mixture with salt and pepper to taste.

Cook the Scrambled Eggs: Heat a non-stick skillet over medium heat and add the butter or oil. Once the butter is melted and bubbling (or the oil is hot), pour the egg mixture into the skillet. Let the eggs sit undisturbed for a few minutes until they start to set around the edges. Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are no longer runny and remove from heat.

Serving: Divide the scrambled eggs between two plates. Top with the fresh salsa and serve immediately.

In a medium bowl, combine the diced Roma tomatoes, finely chopped red onion, and chopped fresh basil. Add the lime juice and mix well. Season with salt and pepper to taste. Set the salsa aside to let the flavors meld while you prepare the scrambled eggs.

In a bowl, crack the eggs and whisk them together. If you prefer creamier eggs, add the milk and whisk until well combined. Season the egg mixture with salt and pepper to taste.

Heat a non-stick skillet over medium heat and add the butter or oil. Once the butter is melted and bubbling (or the oil is hot), pour the egg mixture into the skillet. Let the eggs sit undisturbed for a few minutes until they start to set around the edges. Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are no longer runny and remove from heat.

Divide the scrambled eggs between two plates. Top with the fresh salsa and serve immediately.