Mexican Egg Scramble

If you’ve ever taken a vacation to Mexico, you may have been served something like this for breakfast. My wife and I first had this in 1995 in Mazatlan, and we’ve been making it ever since. It’s a quick, easy breakfast that is loaded with vegetables.



6-8 pastured or high-omega eggs
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1-2 tomatoes, diced
1 tbsp coconut oil
1 avocado
Salt and pepper to taste
Hot sauce (optional)

Start by sauteing the onion and pepper in the coconut oil in a large non-stick skillet over medium heat until tender.


Lightly beat the eggs in a bowl, push the eggs and peppers to one side of the skillet and pour the eggs in. Cook the eggs until done, scraping and turning them occasionally with a spatula


Once the eggs are cooked, mix the eggs and peppers together and push aside, making room for the tomatoes. Add the tomatoes to the skillet just long enough to heat them through.


Finally, mix everything together, divide onto two plates, top with avocado slices and, optionally, hot sauce and salt and pepper.


One response to this post.

  1. […] Spinach and Bacon Souffle, Chicken Chorizo “No Potato” Hash from A Spicy Perspective, Mexican Egg Scramble from Paleo Eater, and Coffee-Rubbed London Broil reprinted by […]


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