My new favorite breakfast

I can go months (maybe years) eating the same breakfast (a true creature of habit), and true to form, I’ve recently become addicted to my version of eggs and salsa.

Servings: 1
Prep Time: 5 min
Cook Time: 7-10 min

Ingredients:

  • 2 eggs
  • 5-10 cherry tomatoes
  • 1 scallion, or a handful or ramps or garlic scapes
  • 1/3 jalapeno
  • 1/3 small yellow onion
  • 1 clove garlic
  • 1 tsp avocado oil
  • 2 eggs
  • salt and pepper
  • romaine leaves

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Directions:

(1) Finely dice all vegetables and garlic.  While you are chopping, heat the oil over medium high heat.

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(2) Saute the vegetables for about 5 minutes, using the back of a wooden spoon to form a thick paste out of the tomatoes.  Add the salt and pepper when the vegetables are almost done cooking.

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(3) Cook your two eggs whichever way you prefer – scrambled, over easy, and sunny-side up all work well.  Top immediately with the tomato salsa, and cilantro (optional).  Serve with romaine lettuce leaves.

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