Chili scrambled eggs are fluffy and flavorful, with just the right amount of heat! Enjoy them on their own for breakfast topped with fresh tomatoes, salsa or melted cheddar cheese, or tuck them into a breakfast burrito for a bit of a kick.
This easy egg dish begins with chopped onions and chilli peppers that sauté for a few minutes to soften.
Add smoked paprika, garlic and fluffy scrambled eggs to the mix and you have a savory, spicy and slightly smoky egg dish that works any time of day.
a versatile egg dish
Scrambled eggs are a breakfast basic, but this chilli scrambled eggs recipe turns up the heat (and the flavor!).
It's the perfect dish if you're looking for easy breakfast recipes, but it's also versatile enough to enjoy for lunch or dinner.
Like your traditional scrambled eggs, these spicy, fluffy eggs can serve as a blank canvas of sorts. Use your own culinary creativity and enjoy them in various ways!
Toss in bacon, cubed ham or steak and top these with cheese for an extra protein-packed egg scramble.
Slide chilli scrambled eggs into a low-carb biscuit or serve them over a slice of sourdough toast to make your own version of egg and avocado toast.
I personally enjoy them with fresh veggies on top- cilantro, diced tomato and cubed avocado for a vegetable-forward breakfast.
I don't know about you, but I"m always looking for more quick and healthy breakfast inspiration! This one is right up there with my chia pudding, skillet asparagus and eggs, and my banana almond milk smoothie.
Simple, easy and delicious!
why this recipe works
With just a few minutes of prep and a short list of simple ingredients, this chilli scramble is good to go!
And the great thing about it is you can adapt it to be as mild or as spicy as you like. For high heat, use extra jalapeño peppers or another favorite hot pepper of choice.
My scrambled eggs with chili peppers are:
- Quick and easy and great for breakfast, lunch or an eggs-for-dinner situation.
- Spicy and zesty thanks to two different types of green chiles and aromatics.
- A healthy, versatile dish that's nutritious, low carb and high in protein.
Here's a look at what you'll need to make these chili scrambled eggs.
- Avocado oil. A neutral oil for cooking the onion and fresh chilli peppers. Olive oil is another great option.
- Poblano pepper. Half of a fresh poblano is chopped and sautés with the rest of the aromatics. Poblanos have a slightly sweet and smoky flavor with a very mild amount of heat.
- Jalapeño. This is where the spice comes in! One large jalapeño should give the scrambled eggs a mild to medium amount of heat. If you want it spicier, you can increase it to 1-½ or 2 fresh jalapeños.
- Onion and garlic. My go-to aromatics! They both add a rich, savory flavor to the scramble that works so well with the hot peppers.
- Butter. This optional add-in isn't necessary but just a little bit is all you need to give the eggs a light, buttery taste.
- Seasonings. Smoked paprika, sea salt and black pepper is all you need!
- Eggs. Use large, pasture-raised eggs if you can. Pasture-raised eggs have a richer yolk and flavor, along with more vitamin D and other nutrients.
- Toppings of choice. Top these eggs with your favorite fresh toppings! Chopped tomato, avocado, cilantro, green onions or sour cream are all wonderful options. For extra heat, you can add a dash of chilli flakes or a little bit of sriracha on top.
This simple egg recipe is a breeze to make!
Cooking eggs is pretty basic, but I'm sharing a tip for getting extra fluffy, silky eggs that are soft and creamy.
Here's a look at how to make scrambled eggs with chili peppers, but be sure to check out the printable recipe card at the bottom of the page for all of the details!
Equipment note: This recipe is easiest to make with a heavy-bottomed non-stick skillet or egg pan that allows for even heat distribution. You will also need a rubber or silicone spatula for gently cooking the eggs.
Heat the the oil in a nonstick pan over medium heat, then add the chopped onion and chili peppers. Cook for about 5 minutes to soften. Add the butter, if using.
Crack the eggs into a medium bowl. Gently whisk eggs with a fork or wire whisk. Set the beaten eggs aside.
Reduce the heat to a medium-low and add the garlic and smoked paprika, stirring to cook for 30 seconds.
Pour the egg mixture into the pan with the onions and peppers. Cook for a few minutes, running the rubber spatula along the edges and bottom to gently scramble.
Over a low-medium heat, the eggs will thicken slowly, but this technique is key to getting fluffy eggs that don't dry out.
When the eggs are done, immediately dish them onto plates or into a serving bowl. Add toppings of choice and a pinch of salt if needed.
tips for the best results
- Make sure to remove the pan from the stovetop and immediately dish the eggs onto a plate or small bowl. This prevents the residual heat from the hot pan from cooking the eggs and drying them out.
- When scrambling the eggs, stay close to the stovetop! You will need to constantly push the eggs from the edges of the pan to the center. The center of the pan will be the most hot so make sure the eggs don't sit there too long.
- Season the eggs with salt to your own taste preference. Smoked paprika will add a light saltiness to the eggs so if you're sensitive to salt, I suggest waiting to salt the eggs until they are cooked.
- Scrambled eggs with chili peppers are so easy to customize and adapt to your own heat level and taste! Feel free to change up the chili peppers with your own favorite pepper combinations.
- If adding protein like chopped, pre-cooked bacon, ham or steak to the recipe, you can add it at the very end, just long enough to warm the meat.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Need a few ideas for what to serve with chilli scrambled eggs? Here are a few tasty recipe suggestions!
- 1-½ tablespoons avocado oil
- ½ poblano pepper, diced small
- 1 jalapeño pepper, seeds removed and diced small (increase to 2 for extra heat)
- 1 small onion, chopped (approx. ½ cup)
- 6 pasture-raised eggs
- 1 teaspoon butter (optional)
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- ¼-1/2 teaspoon salt
- dash of black pepper
- toppings of choice (cheddar cheese, diced tomatoes, cilantro, red pepper flakes, etc.)
- Heat the the oil in a nonstick pan over medium heat. Add the diced onion and chili peppers. Cook for about 5 minutes to soften.
- Crack the eggs into a medium bowl and gently whisk until scrambled, using a fork or a wire whisk. Set aside.
- Add butter to the pan with the onions and peppers. Reduce heat to medium-low and add the garlic, smoked paprika, salt and pepper. Stir and cook for about 30 seconds.
- Pour the egg mixture into the pan. Cook for 4-6 minutes, continually running the rubber spatula along the edges and bottom to gently scramble. The eggs may take longer depending on how done you prefer them. They will thicken slowly, but this technique is key to getting silky, fluffy eggs that don't dry out.
- When the eggs are done, immediately dish them onto plates or into a serving bowl. Add salt to taste, if needed, along with toppings of choice.
- Remove the eggs from the pan as soon as they are done. If you leave them in the pan, the residual heat will continue to cook the eggs and you will risk drying them out.
- To scramble the eggs, use a rubber spatula to gently push the eggs from the edges of the pan toward the center. The center of the pan will be the most hot so make sure the eggs don't sit there too long.
- Smoked paprika is somewhat salty on its own. If you are sensitive to salt, I suggest waiting to salt the eggs until they are cooked.
- If adding protein like chopped, pre-cooked bacon, ham or steak, add it at the very end, just long enough to warm the meat.
- Store leftovers in an airtight container in the refrigerator for up to five days
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 375mgSodium: 482mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 13g
This nutritional information is approximate and is provided for convenience as a courtesy.