My family has long enjoyed these Tex-Mex eggs for breakfast, lunch, or a snack-on-the-go. The tomato sauce makes the eggs, Salsa con Huevo, look truly devilish but delicious. They can be wrapped in warm flour tortillas for delicious breakfast tacos.

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2 servings

1 TBSP vegetable oil
1 medium onion, diced.
1  8 oz can tomato sauce
4 large eggs, beaten
2 8-inch flour tortillas, warmed


  1. Heat the vegetable oil in a skillet.
  2. Add onions and saute until transparent.
  3. Add tomato sauce and cook, stir occasionally, until sauce is reduced by 1/3.
  4. Add eggs and scramble gently.
  5. Mixture will take slightly longer than regular scrambled eggs to set up.
  6. Using spatula over, push eggs to one side, carefully tilting pan so uncooked eggs move to other side of pan.
  7. Continue until eggs are set and no liquid remains. Serve with warm tortillas.