Salsa cooks down into a spiced base for scrambled eggs—the vinegar sharpens everything and the corn stays tender. This turns a single shelf jar into dinner in minutes when you need it fast.

Serves 2. 15 minutes, 12 at the stove.

About 280 calories a serving, 13 g protein, 10 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 3/4 cup of the salsa into a medium skillet over medium-high heat and let it bubble and reduce, stirring often, until thickened and the liquid has mostly cooked away, about 4 minutes. The corn will stay bright and the vinegar will sharpen.4 min
2. Crack 4 eggs into a bowl, whisk them with a fork with a pinch of salt and pepper, and add 2 tablespoons of butter to the salsa. Once the butter foams, pour in the eggs and stir gently with a silicone spatula, scraping the bottom and sides until large soft curds form, about 2 minutes. Do not stop stirring once you add them.2 min
3. When the eggs are still slightly wet on top but hold together, push them onto two plates and spoon the remaining salsa over the top. Taste and add salt and pepper if needed.

Note Scrambled eggs with salsa holds four hours in the fridge, though the eggs tighten; reheat gently in a pan with a splash of water. Serve with toast or warm flour tortillas, or eat as is with a cold glass of milk.