Name: Scrambled Peppers and Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 small onion, chopped; 2 red bell peppers, chopped; 2 poblano or Anaheim chiles, chopped; 1 fresh hot green chile (like jalapeño), chopped (optional); 1 tablespoon minced garlic; 2 tablespoons olive oil; Salt and ground black pepper, to taste; 4 eggs, beaten

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Introduction

Scrambled Peppers and Eggs is a colorful and flavorful breakfast dish that combines tender bell peppers and spicy chiles with fluffy, soft eggs. It’s a quick and satisfying way to start your day with a bit of heat and plenty of vegetables.

A black cast iron skillet filled with a colorful mix of scrambled eggs and diced vegetables, including red and green bell peppers and white onions, all evenly mixed in one layer with a soft, fluffy texture. A wooden spatula rests inside the skillet, partially immersed in the food, showing some of the scrambled eggs and vegetables stuck to it. The skillet is placed on a white marbled surface, providing a clean and bright contrast to the vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper, to taste
4 eggs, beaten

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 1 to 2 minutes.
Step 2: Add the chopped red bell peppers, poblano or Anaheim chiles, fresh green chile if using, and minced garlic. Season with salt and black pepper. Cook, stirring occasionally, until the peppers are brightly colored but still slightly firm, about 4 to 6 minutes.
Step 3: Reduce the heat to medium-low and pour the beaten eggs into the skillet. Stir gently and occasionally with a wooden spoon or rubber spatula until the eggs are fully cooked but still soft, about 3 to 8 minutes.
Step 4: Serve the scrambled peppers and eggs hot. They are delicious on toast, over rice, or wrapped inside a warm flour tortilla.

Tips & Variations

For a milder version, omit the fresh hot green chile or use a sweet bell pepper instead.
Add a sprinkle of shredded cheese like cheddar or Monterey Jack just before finishing for extra creaminess.
Try adding fresh cilantro or chopped green onions on top for a fresh flavor boost.

Storage

Store leftover scrambled peppers and eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the eggs.

How to Serve

The dish is served on a smooth black plate set on a white marbled surface. It has three main layers: the base is bright yellow scrambled eggs with a soft, slightly fluffy texture, scattered unevenly across the plate. Mixed in are small pieces of red bell pepper, adding vibrant red color and a slightly crisp texture. On top are dollops of white cottage cheese, soft and crumbly, contrasting with the eggs and peppers. The whole dish is garnished with finely chopped fresh green herbs, giving a fresh and colorful finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs, so to make it vegan, try substituting with scrambled tofu and using the same vegetables and seasonings.

What can I serve with scrambled peppers and eggs?

This dish pairs well with toast, warm tortillas, rice, or even a side of fresh fruit for a balanced meal.

Scrambled Peppers and Eggs Recipe

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★★★★★

4.5 from 121 reviews

Scrambled Peppers and Eggs is a vibrant and flavorful breakfast or light meal featuring sautéed bell peppers, onions, and mild chiles combined with fluffy scrambled eggs. This quick and easy skillet dish is perfect for a nutritious start to your day and can be served on toast, over rice, or wrapped in a tortilla.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Mexican
Diet: Low Fat

Ingredients

Scale

Vegetables

1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped (optional)
1 tablespoon minced garlic

Other Ingredients

2 tablespoons olive oil
Salt and ground black pepper, to taste
4 eggs, beaten

Instructions

Heat the oil and cook onions: Place 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion turns translucent, about 1 to 2 minutes.
Add peppers, chiles, and garlic: Add the chopped red bell peppers, poblano or Anaheim chiles, optional jalapeño, and 1 tablespoon minced garlic to the skillet. Sprinkle with salt and ground black pepper to taste. Cook, stirring occasionally, until the peppers are brightly colored but still slightly firm, about 4 to 6 minutes.
Scramble the eggs: Reduce the heat to medium-low and pour in the beaten eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until the eggs are fully set but still soft, about 3 to 8 minutes.
Serve: Serve the scrambled peppers and eggs hot on toast, over rice, or wrapped in a warm flour tortilla for a delicious, satisfying meal.

Notes

Adjust the amount of hot green chile based on your spice tolerance or omit for a milder dish.
For a dairy-free meal, skip adding cheese or toppings like sour cream that are not listed here.
This dish pairs well with fresh cilantro or avocado slices for added flavor and texture.

Keywords: scrambled eggs, bell peppers, poblano chiles, breakfast recipe, easy egg dish, Mexican breakfast