Simple Eggs and Salsa Recipe

This easy, spicy dish is perfect anytime of the day.

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Ready in: 15 minutes

Makes: 1 serving


  • 1/2 cup chopped cilantro
  • 1 cup finely chopped large tomato
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced red onion
  • 2 tbsp freshly squeezed lime juice
  • 2 sprouted corn tortillas
  • 1 whole free-range egg
  • 2 egg whites
  • Sea salt and pepper, to taste


  1. Preheat oven to 250°F.
  2. Toss vegetables with lime juice in a medium-sized mixing bowl. Place in refrigerator to allow flavors to meld.
  3. In a small bowl, whisk eggs. Heat a small skillet on medium heat.
  4. Place tortillas in the oven to warm.
  5. Add eggs to skillet, cook for about 1 minute, then add ¼ cup salsa and scramble with the eggs. Place half the egg and salsa mixture in each tortilla. Serve.

Nutrients per serving: Calories: 236, Total Fats: 7 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 212 mg, Sodium: 260 mg, Total Carbohydrates: 28 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 17 g, Iron: 1.6 mg

Note: one salsa serving = 1/4 cup

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