Recipe courtesy of Eleven City Diner

Eleven City Diner's Mexican Scramble

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 1 serving
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1 plum tomato, diced

1 teaspoon minced yellow onion

1/2 teaspoon chopped fresh cilantro

1/2 jalapeno, seeds and membranes removed, finely diced

Kosher salt and freshly ground black pepper


2 tablespoons vegetable oil, divided

2 (6-inch) corn tortillas

1 (2-ounce) link smoked chorizo, chopped

2 scallions, chopped

3 large eggs, lightly beaten

1 ounce Monterey Jack cheese, coarsely grated

Kosher salt and freshly ground black pepper


  1. For the salsa:
  2. In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside. 
  3. For the scramble: 
  4. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute. 
  5. Serve the scramble on top of the fried tortilla and scatter salsa over top.