Sunny’s Salsa Eggs

  • Yield : 2 servings
  • Cook Time : 10m
  • Ready In : 10m
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  • 6 large eggs
  • 2 tablespoons salted butter
  • 1/3 cup chunky mild salsa
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro


Step 1

Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.

Step 2

Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

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