This recipe is an homage to my hometown and my father’s garden. My dad’s garden in Santa Barbara and my addiction to Mexican food inspired this dish. Growing up, my dad always had fresh tomatoes and peppers and still does today. This recipe is a great alternative to a heavy breakfast burrito. Think of it as a deconstructed one! Serves 2.
6-8 organic eggs
1 jalapeño pepper, deseeded and diced
2-3 slices of red onion, finely chopped
1 Tbsp olive oil
1 medium tomato, deseeded and diced
1 green onion, thinly sliced
Handful of cilantro
½ avocado, sliced
Spoonful of dairy free sour cream (sub plain coconut yogurt)
JF Spicy Salt, to taste
In a medium saucepan on low-medium heat, heat the oil and sauté the onions and jalapeño allowing them to soften. In a large bowl, whisk the eggs together and then add to the pan with the peppers and onions. Turn the heat down and let the eggs set. Push them around and let them cook on low heat. The key here is to scramble low and slow so they are fluffy and cooked perfectly. Once the eggs are almost done add the tomatoes. You may have to cook a bit more for the juice of the tomato to subside. Remove from heat and set to the side.
I like to serve this on top of a charred corn tortilla with layers of avocado and a spoonful of dairy free sour cream. Garnish with cilantro and a fresh lime wedge. Season with JF Spicy Salt, fresh cracked black pepper, and your favorite hot sauce.