Breakfast recipe · from the recipe book

Cilantro-Jalapeño Tomato Scramble with Chili Potatoes

Name: Cilantro-Jalapeño Tomato Scramble with Chili Potatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium (640 g) Russet potatoes, cut into 3/4-inch cubes; 2 tbsp (27 g) Olive oil; 1⅛ tsp (3 g) Chili powder; 1 tsp (2 g) Ground cumin; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper; 8 large (400 g) Eggs; ¼ cup (60 ml, 60 g) Milk, 2%; 2 medium (250 g) Tomatoes, seeded and diced; ½ medium (60 g) Red onion, finely chopped; 1 whole (14 g) Jalapeño, seeded and minced; ⅓ cup crumbled (50 g) Queso fresco, crumbled; ¾ cup chopped (12 g) Fresh cilantro, chopped; 2 tsp (10 g) Lime juice

Soft, creamy eggs with juicy tomato, bright cilantro and a little jalapeño heat, served beside crisp-edged chili-cumin roasted potatoes.

Oven
45 min · 25 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Protein 20 g+
Sodium 600 mg or less
500 calories or less

Ingredients

3 medium640 gRusset potatoescut into 3/4-inch cubes
2 tbsp27 gOlive oil
1⅛ tsp3 gChili powder
1 tsp2 gGround cumin
½ tsp3 gSalt
½ tsp1 gBlack pepper
8 large400 gEggs
¼ cup (60 ml)60 gMilk, 2%
2 medium250 gTomatoesseeded and diced
½ medium60 gRed onionfinely chopped
1 whole14 gJalapeñoseeded and minced
⅓ cup crumbled50 gQueso frescocrumbled
¾ cup chopped12 gFresh cilantrochopped
2 tsp10 gLime juice

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
On the pan, toss the potato with two-thirds of the olive oil, the chili powder, the cumin, half the salt and half the black pepper; spread in one layer.
Roast the potatoes 30 to 35 minutes, flipping halfway, until browned and tender.
While the potatoes roast, whisk the egg with the milk, the remaining half of the salt and the remaining half of the black pepper in a bowl.
In a bowl, toss the tomato with the lime juice and half the cilantro.
When the potatoes have about 10 minutes left, heat the remaining third of the olive oil in a nonstick skillet over medium heat; cook the red onion and jalapeño 3 to 4 minutes until soft.
Lower the heat to medium-low, pour in the egg mixture and stir gently with a spatula until softly set and no liquid egg remains, 160°F (71°C).
Fold in the tomato mixture off the heat, then top with the queso fresco and the remaining half of the cilantro.
Serve the scramble with the chili potatoes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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Cilantro-Jalapeño Tomato Scramble with Chili Potatoes

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