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Heat a medium nonstick or case iron skillet over medium heat.
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Add a dollop of coconut oil.
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Once the coconut oil melts, add the peppers, and onions. Sauté until translucent.
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While the onions and peppers are sautéing, add the eggs, hot sauce, cumin, crushed red pepper, sea salt and black pepper to a bowl. Whisk until frothy.
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Add the eggs to the skillet with the peppers and onion.
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Stir frequently to scramble the eggs. Cook until eggs reach desired consistency.
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Season with seal salt, black pepper and 1 tbsp prepared salsa, per serving.
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Serve immediately. Enjoy!