Scrambled Egg Tacos with Heirloom Tomato Salsa

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Scrambled Egg Tacos with Heirloom Tomato Salsa

It’s been one of those weeks where we’ve been running 100 miles per hour, both in our professional lives and at home with a renovation in progress. We’re not sure how those of you with children do it (really!).

Times like these call for tacos. We’ve actually started buying tortillas instead of bread these days, filling them with whatever we have on hand. This meal is great for a last-minute type of meal, if you’re like us and always have eggs in the refrigerator.

A really good salsa is key for the recipe — you’ll find the heirloom tomato salsa we’ve made here does take a bit of time to chop the ingredients, but it is well worth it. If you’re running low on time (or don’t have access to good tomatoes), a store-bought salsa will do: just make sure it’s high quality, and you may want to still add the fresh corn if possible – it brings a nice texture and crunch.

This meal was inspired by what we bought at the Broad Ripple Farmer’s Market last weekend, as I pondered what to do with the eggs, tomatoes, and corn in my shopping bag. So this recipe also goes out to the Broad Ripple Market (along with this one!), our go-to in the summer months here in Indy.

Other Tacos We’ve Made
Black Bean Tacos with Radish Salsa and Feta
Lentil and Grilled Vegetable Tacos
Roasted Squash and Portabello Tacos
Lentil Tacos (one of our favorites!)
Homemade Taco Seasoning
Homemade Corn Tortillas

Heirloom Tomato Salsa Cruda


Scrambled Egg Tacos with Heirloom Tomato Salsa

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  • Author: a Couple Cooks
  • Yield: 4


  • 8 eggs
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 2 tablespoons butter
  • 8 tortillas
  • Fresh tomato salsa


  1. Make the salsa.
  2. In a medium bowl, crack 8 eggs and whisk them together until well-beaten. Stir in 1/2 teaspoon kosher salt and plenty of fresh ground pepper.
  3. In a skillet, heat 2 tablespoons butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
  4. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; remove them from the heat just before they are fully hardened. Serve immediately with tortillas and fresh tomato salsa.



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  • Reply
    July 24, 2013 at 11:57 pm

    Love, love , love these!! Breakfast tacos for dinner sound incredible right now!

  • Reply
    July 24, 2013 at 11:57 pm

    Tex-mex eggs are just about my favourite thang in the world. YUM.

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 25, 2013 at 8:36 am

    These look fabulous, and I love how easy they are!!

  • Reply
    July 25, 2013 at 2:10 pm

    Egg tacos are definitely on my list of things to make when I need to eat immediately before running off to work frantically on something or other. These look wonderful–love the salsa!

  • Reply
    July 25, 2013 at 2:58 pm

    Just pinned this, it looks fantastic! I have had an issue with eggs/salsa making tortilla wraps too soggy, but I think I just need to be more mindful of the amount of liquid going in as I cook.

  • Reply
    July 26, 2013 at 8:00 am

    The colors in the photo are fantastic! I never really enjoyed a tomato until I brought home a basket from our farmer’s market. I was popping them like candy and topping them on anything I could think of. I can’t wait to try this recipe out this weekend!

  • Reply
    Fran {The Flavorful Fork}
    July 26, 2013 at 9:56 am

    What gorgeous looking tomatoes! I love the idea of breakfast tacos for breakfast, lunch or dinner. :) I also make breakfast burritos, wrap them up tightly, and put them in the freezer for a quick grab and go breakfast.

  • Reply
    Mary @ Fit and Fed
    July 27, 2013 at 12:09 am

    Just made this for dinner! I had a menu planned but didn’t have the energy to make it, saw these breakfast burritos with homemade salsa and realized they were a perfect, easy substitute. And I had 1 ear of corn and several heirloom tomatoes to use up.

    • Reply
      July 28, 2013 at 8:17 pm

      Wonderful! I’m so glad to hear that it worked out with what you had on hand — so fun!

  • Reply
    July 31, 2013 at 1:23 am

    What a beautiful, perfectly summer combination! I love the simplicity and freshness of these – will definitely be adding these to the weeknight dinner plans. Simple, healthy, and satisfying. Hang in with all the busyness!

  • Reply
    Mom's Dish
    August 30, 2013 at 2:47 am

    This reminds me of my moms garden, she has a bunch of fresh garden tomatoes. So yummy, love this season.

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