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Spicy Mexican Scramble

Course Breakfast
Cuisine Paleo
Cook Time 10 minutes
Total Time 10 minutes
Servings 2


  • 4 Eggs
  • 1 Jalapeno (diced)
  • 1/4 Bell Pepper (diced)
  • 1/4 Onion (diced)
  • 2 tbsp Fresh prepared salsa
  • 1/2 tsp Cumin
  • 1/2 tsp Red pepper flake (crushed)
  • Coconut Oil
  • Sea Salt and Black Pepper (to taste)


  1. Heat a medium nonstick or case iron skillet over medium heat.
  2. Add a dollop of coconut oil.
  3. Once the coconut oil melts, add the peppers, and onions. Sauté until translucent.
  4. 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.
  5. Add the eggs to the skillet with the peppers and onion.
  6. Stir frequently to scramble the eggs. Cook until eggs reach desired consistency.
  7. Season with seal salt, black pepper and 1 tbsp prepared salsa, per serving.
  8. Serve immediately. Enjoy!