Scrambled Eggs with Chipotle-Avocado Salsa

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  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 small avocado, diced
  • 5 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • 1 large garlic clove, finely chopped
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped fresh cilantro
  • 8 large eggs
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter
  • 1/2 cup shredded Monterey Jack or Cheddar cheese


Combine tomatoes, avocado, 3 tablespoons of the TABASCO® Chipotle Sauce, garlic, green onion, and cilantro in a small bowl and set aside.

In another bowl, beat eggs with remaining 2 tablespoons TABASCO® Chipotle Sauce, water, and salt. Heat butter in a large nonstick skillet over medium-high heat. Stir in egg mixture and cook until eggs are barely set; continue cooking until large curds form, stirring every 10 to 15 seconds, and eggs are cooked to desired doneness. Divide onto warm plates and spoon salsa over top.

Makes 4 servings.

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