Morning scambeld eggs tacos with salsa

Morning scambeld eggs tacos with salsa

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Step 1 Whisk the eggs in a bowl and season with salt and pepper to taste.
Step 2 Add 1-2 tablespoons of cooking oil into a non-stick skillet and sauté the onion and jalapeño until slightly roasted.
Step 3 Add the eggs and cook while stirring over a low flame until halfway cooked.
Step 4 Incorporate the tomato and cilantro and cook to the desired doneness.
Step 5 Warm the refried beans in a saucepan and serve the scrambled eggs with a side of beans, tortillas and salsa taquera.


Sauté a few tablespoons of nopalitos for a different version. 


  • Calories: 365 
  • Carbohydrates: 44.1g 
  • Protein: 20.4g 
  • Fat: 11.2g 


  • 8 eggs
  • 1/4 white onion, chopped
  • 2 whole Jalapeño peppers La Costeña
  • 2 Roma tomatoes, diced
  • 1/4 cup fresh cilantro chopped
  • 1 20.4oz can of refried pinto beans La Costeña
  • Salt and pepper to taste
  • 8-12 corn tortillas
  • 1 jar salsa taquera La Costeña



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Mexico Rico
Mexico Rico