When it comes to scrambled eggs, there are times when I would like it to have more flavor so for this recipe I’ve added a few ingredients that adds a kick and makes this a breakfast favorite in my house! I must warn you though, if you don’t like cilantro (which I realize a person could either love it or hate it) this recipe calls for it.

The main ingredients are eggs, fresh tomatoes, cilantro, shallots and spanish cheese (also known as Queso Fresco or Mexican Style Cheese) and to add even a more kick, I’ll add diced up jalapenos! To balance the flavors, I like to eat something sweet with something that has a little kick to it. I did this by adding passion fruit jam to my english muffin (Ahem…pardon the slight burnt edge shown in the pic). If you have never tried this combination before, do try and enjoy!

Serves: 2

Ingredients

• 4 Eggs
• Salt and Pepper to your taste
• 1 Tbsp of butter
• 4 small Tomatoes  
• 1 small-sized Shallot
• 1/3 cup of fresh Cilantro, finely chopped
• 2-3 ounces of Queso Fresco (add to taste)
• Jalapeno (optional, add to taste)

Directions

• Peel and finely dice half of a medium-sized shallot.
• Dice four small tomatoes (I am not a fan of the seeds and the surrounding gel, so I remove this from the tomato).
• Clean the cilantro and pat dry with a paper towel then finely chop, set aside.
• Crack the eggs in a mixing bowl, add salt and pepper and beat them with a fork or whisk until blended. Add the cilantro to beaten egg mixture and whisk gently for 3 seconds.
• In a medium non-stick frying pan over medium heat, melt the butter, reduce to heat to low. Add the diced shallots and “sweat” the shallots (This means you are cooking the shallots by maintaining a high enough heat to get them going, but not so high that they begin to brown).
• Add the diced tomatoes (and jalapeno, if desired) to the frying pan. Stir for about 10 seconds.
• Add the egg mixture to the pan and cook.
• Spoon the eggs onto the plates to serve immediately. Crumble the Queso Fresco and sprinkle on top of the eggs. Serve with toast and a sweet jam on the side.

-Photos by Rose Angel