Spicy Egg Scramble Food

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SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS



Spicy Scrambled Eggs with Chorizo and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried chorizo, diced (about 1 small link)
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-ounce can no-salt-added pinto beans, drained and rinsed
3 scallions, sliced
6 large eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips (preferably low sodium)
3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
2 tablespoons chopped fresh cilantro
1 avocado, pitted, peeled and sliced
2 tablespoons low-fat sour cream

Steps:

  • Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
  • Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
  • Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams

SPICY EGG SCRAMBLE



Spicy Egg Scramble image

Provided by Food Network

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend
vegetable oil spray
1/2 medium red pepper
1 small onion
4 large eggs

Steps:

  • Low-Sodium Recipe
  • 1. Spray heavy non-stick pan with vegetable oil.
  • 2. Chop red pepper and onion finely.
  • 3. Sauté red pepper and onion in non-stick pan over medium heat until tender.
  • 4. Break eggs into medium bowl, whisk.
  • 5. Add Mrs. Dash® Extra Spicy to bowl.
  • 6. Add eggs to skillet and reduce heat to low. Stir eggs gently, until eggs are set, about 3 to 4 minutes.

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 3 servings

Number Of Ingredients 6

6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of hot sauce
1 tablespoon butter

Steps:

  • Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
  • Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGGS (WW)



Spicy Scrambled Eggs (Ww) image

I really liked these eggs and they are only 3 points! Adapted from a recipe posted on weightwatchers.com The original recipe also included scallions and cilantro in the salsa which I didn't have.

Provided by ellie_

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can tomatoes, diced
1/4 teaspoon chili powder
1 lime, juice of, only
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
3 egg whites
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
cooking spray
2 shallots, minced
1 jalapeno pepper, seeded and minced (I left some seeds for more heat)

Steps:

  • To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
  • To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
  • In a skillet spray with Pam over medium heat.
  • Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
  • Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
  • Serve eggs topped with salsa.

Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 186, Sodium 463.1, Carbohydrate 14.8, Fiber 3, Sugar 6.7, Protein 14.2

SPICY SCRAMBLED EGGS (A.K.A. UGLY EGGS)



Spicy Scrambled Eggs (A.k.a. Ugly Eggs) image

This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!

Provided by Heather3271

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon canola oil
1/2 cup salsa (I like Frog Ranch Chipotle Salsa and Meijer's Medium Organic Salsa)
4 large eggs or 8 egg whites, beaten
1/2 cup sharp cheddar cheese, shredded
2 ounces light sour cream (optional)
2 ounces guacamole (optional)

Steps:

  • Heat oil in nonstick skillet over high heat.
  • Add salsa and saute lightly until thickened.
  • Add eggs and cheese, stirring constantly until eggs are cooked through.
  • Serve immediately with sour cream and guacamole.
  • NOTES: Would be yummy in a wrap or with tortilla chips!

Nutrition Facts : Calories 340.2, Fat 26.4, SaturatedFat 9.6, Cholesterol 452.7, Sodium 703.9, Carbohydrate 5.2, Fiber 1, Sugar 2.9, Protein 20.6

SPICY SCRAMBLED EGG SANDWICH



Spicy Scrambled Egg Sandwich image

Provided by Elena Besser

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

8 large eggs
1 tablespoon crushed Calabrian chili peppers in oil
1 bunch chives, finely chopped
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
6 Parker House rolls
1 cup Asiago cheese, grated

Steps:

  • Preheat the broiler.
  • Whisk the eggs in a large bowl. Whisk in the Calabrian chili oil and half of the chopped chives and season with salt and pepper.
  • Melt 2 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, slowly agitating them with a rubber spatula to form large curds, 4 to 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness.
  • Halve the Parker House rolls and place them on a sheet tray. Spread the remaining 2 tablespoons of butter on each slice and toast until golden brown, 3 to 5 minutes.
  • Divide the eggs between the bottom halves of the rolls. Top with the grated Asiago cheese and broil until melted, 1 to 2 minutes. Top with the remaining half bunch of finely chopped fresh chives. Enjoy.

INDIAN SPICY SCRAMBLED EGGS



Indian Spicy Scrambled Eggs image

I found this recipe in an Indian cookbook and adapted it a little bit to suit our tastes. My fiance calls this the best way of making scrambled eggs. Scrumptious!

Provided by melle_escaton

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 eggs, beaten
1 medium onion, chopped (or 4 spring onions)
4 -5 garlic cloves, finely chopped
1 chili pepper, finely chopped (optional)
2 medium tomatoes, blanched and chopped
1/4 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon garam masala
salt, to taste

Steps:

  • Fry the onion, garlic and chilli until the onions are translucent.
  • Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
  • Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
  • Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
  • You can serve this garnished with fresh, finely chopped coriander leaves.
  • Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.

EKURI - SPICY SCRAMBLED EGGS



Ekuri - Spicy Scrambled Eggs image

Make and share this Ekuri - Spicy Scrambled Eggs recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 small onion, finely chopped
2 -3 fresh green chilies, finely chopped
1 teaspoon grated fresh ginger
8 eggs, lightly beaten
2 tablespoons heavy cream (or half and half, milk, etc)
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

  • Mix the heavy cream, salt, and cilantro in with the eggs in a bowl.
  • Melt the butter in a skillet and add the onions and cook until golden.
  • Add the chiles and ginger and cook until aromatic.
  • Pour the egg mixture into the skillet and cook, stirring until the eggs are set and done to your liking.
  • Serve with warm breads.

SPICY CHICKEN AND EGG BREAKFAST SCRAMBLE



Spicy Chicken and Egg Breakfast Scramble image

I threw this together one morning using leftovers from a Mexican dinner. Big hit with my family. The measurements of the spices are approximate, use your best judgement. Great with warm tortillas!

Provided by Zelly Bell

Categories     One Dish Meal

Time 45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

1/2 lb chicken breast, cooked and shredded
tapatio hot sauce
fresh ground pepper
6 large eggs
1/4 cup milk
1/4 onion, diced
1/2 green bell pepper, diced
1 cup Mexican blend cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon oregano
cayenne pepper
1/2-1 cup salsa
3 tablespoons butter

Steps:

  • Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
  • In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
  • Transfer chicken to the skillet.
  • In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
  • Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
  • Add cheese to the skillet and allow to melt into the scramble.
  • Serve with warm tortillas and refried beans.

Nutrition Facts : Calories 433, Fat 31.9, SaturatedFat 15.9, Cholesterol 413.2, Sodium 777.8, Carbohydrate 6.5, Fiber 0.9, Sugar 3.8, Protein 29.7

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

Make and share this Spicy Scrambled Eggs recipe from Food.com.

Provided by h.orlando

Categories     Breakfast

Time 45m

Yield 8 eggs, 4 serving(s)

Number Of Ingredients 15

2 tablespoons sunflower oil
3/4 teaspoon cumin seed
1/2 teaspoon caraway seed
1 small onion, peeled and finely diced
10 g piece fresh ginger, peeled and finely chopped
1 medium red chili, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/2 teaspoon tomato paste
salt, to taste
4 medium tomatoes, peeled and cut into 2cm dice (300g net weight)
8 medium eggs, beaten
3 spring onions, finely sliced
10 g coriander, chopped
1/2 teaspoon urfa chili flakes (or ¼ tsp regular chilli flakes)

Steps:

  • Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
  • Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula - what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
  • Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.

Nutrition Facts : Calories 226, Fat 15.7, SaturatedFat 3.7, Cholesterol 327.4, Sodium 146.7, Carbohydrate 9.2, Fiber 2.5, Sugar 4.8, Protein 12.8

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