Paleo Scrambled Eggs with Salsa
Brighten up your breakfast routine with this quick and flavorful Paleo Scrambled Eggs with Salsa recipe! Featuring creamy scrambled eggs cooked in silky coconut oil and topped with a vibrant, homemade salsa made from juicy tomatoes, zesty lime, fresh cilantro, and a kick of jalapeño, this dish is a perfect balance of protein and fresh flavors. Ready in just 20 minutes, it's a healthy, gluten-free, and dairy-free option that’s ideal for anyone following a Paleo diet—or simply looking for a wholesome start to their day. Pair it with avocado or serve as is for a refreshing, nutrient-packed meal that celebrates simplicity and taste!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon coconut oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 medium tomatoes
- 0.5 small red onion
- 1 small jalapeño
- 0.25 cup cilantro
- 1 small lime
- 1 clove garlic
Instructions
Prepare the salsa: Dice the tomatoes and red onion finely. Seed and mince the jalapeño. Chop the cilantro leaves. Mince the garlic clove. Place these ingredients in a bowl.
Cut the lime in half and squeeze the juice over the diced vegetables. Stir well to combine all ingredients and set the salsa aside to let the flavors meld while preparing the eggs.
Crack the eggs into a large bowl. Add salt and black pepper. Whisk until the egg yolks and whites are completely blended and slightly frothy.
Heat a non-stick skillet over medium heat. Add the coconut oil and allow it to melt fully and coat the pan.
Pour the eggs into the skillet. Let them cook undisturbed for about 30 seconds, until they start to set around the edges.
Using a spatula, gently stir the eggs, lifting and folding them from the edges to the center. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and slightly creamy.
Divide the scrambled eggs onto two plates.
Top each serving of scrambled eggs with a generous spoonful of the fresh salsa. Serve immediately.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
