Mexican Tomato Scrambled Eggs

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Mexican Tomato Scrambled Eggs
Mexican Tomato Scrambled Eggs


  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, run through a press
  • 2/3 cup tomato puree
  • 4 eggs
  • 2 tablespoons milk
  • season with salt and freshly ground black pepper to taste
  • 6 corn tortillas
  • fresh parsley or cilantro
  • pickled jalapeños


  1. Add oil to a skillet over medium heat, add in garlic and sauté until golden for about 1 minute. Add tomato puree; season with salt to taste and cook on low for 8 to 10 minutes, stirring occasionally.
  2. Whisk eggs, milk, and a pinch of salt in a bowl. Increase heat to medium-high heat; pour in eggs into the skillet. Stir constantly to scramble the eggs with tomato until fully cooked, 4 to 6 minutes.
  3. Serve immediately with warm tortillas, parsley or cilantro, and pickled jalapeños.
Mealthy tip:

No tortillas? No problem! These Mexican huevos con recaudo are also very nice when served with a fresh baguette sliced into 1/2 inch thick rounds and lightly toasted.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

Made these tacos for breakfast today and really liked them! The flavor of the pickled jalapenos was a nice bite against the creamy avocado and tomatoes. I even added some chorizo to mix. Yummy!

Image of Laura Griffin

Laura Griffin says:

These were super yummy! I didn't serve them with tacos, but instead ate them with a side of turkey bacon. It was really good, I can't see myself making eggs any other way now.