The Tastiest Chili Scrambled Eggs
If you love omelets, you are going to love these chili scrambled eggs! Made with chili pepper and topped with smoked paprika, this simple breakfast is full of savory flavors.
Servings: 2
Ingredients
- 1 tablespoon of butter
- 1/2 red onion diced
- 1 long red chili diced and deseeded
- 1 clove of garlic minced
- 5 eggs
- 2 ounces of heavy whipping cream
- Salt and pepper to taste
- 1/4 teaspoon of smoked paprika
- green onions for garnishing
- Parmesan cheese for garnishing optional
Instructions
- Heat a 6" cast iron skillet over medium-low heat.
- Melt the butter and add the diced red onion, red chili, and minced garlic. Saute until soft and fragrant.
- While the veggies are sauteing, beat the eggs and heavy whipping cream together until well combined in a small bowl.
- Slowly pour the egg mixture into the skillet with the sauteed veggies and stir gently with a spatula.
- Continue to stir until the scrambled eggs firm up but still have a slightly runny consistency since they will continue to cook in the skillet even after removing from the heat.
- Season with salt and pepper to taste.
- Then, I do like to add a sprinkle of smoked paprika over the top of the eggs before serving.
- Finish the dish by garnishing it with fresh green onions and parmesan cheese.
- Serve on top of a bagel or toasted bread.
Notes
You can use any red chili pepper, depending on the level of heat you prefer.
I'll usually use a milder red pepper and top mine with sriracha.
If you have access to date sauce, try drizzling a little of it over top of your dish. It adds just the right amount of sweetness that pairs perfectly with the spicy savoryness of the dish.