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Prepare the vegetables: Finely dice the yellow onion, mince the garlic cloves, and deseed and mince the jalapeño.

Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and jalapeño to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in the canned diced tomatoes (undrained), ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and set aside.

In a medium bowl, whisk together the large eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and slightly frothy.

In a separate large non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and folding until the eggs are mostly set but still slightly moist.

Add the prepared spicy tomato base to the scrambled eggs in the skillet. Gently fold the tomato mixture into the eggs until evenly combined. Cook for an additional 1-2 minutes, just until heated through.

Serve immediately, garnished with fresh chopped cilantro and crumbled cotija cheese, if desired.


Prepare the vegetables: Finely dice the yellow onion, mince the garlic cloves, and deseed and mince the jalapeño.

Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and jalapeño to the skillet and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in the canned diced tomatoes (undrained), ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and set aside.

In a medium bowl, whisk together the large eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and slightly frothy.

In a separate large non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and folding until the eggs are mostly set but still slightly moist.

Add the prepared spicy tomato base to the scrambled eggs in the skillet. Gently fold the tomato mixture into the eggs until evenly combined. Cook for an additional 1-2 minutes, just until heated through.

Serve immediately, garnished with fresh chopped cilantro and crumbled cotija cheese, if desired.
