- 1 teaspoon olive oil, or as needed
- 1/2 small red bell pepper, chopped
- 1/2 jalapeno pepper, minced
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon balsamic vinegar
- 1 large cucumber, sliced
- 1 bunch green onions, chopped
- 1 tablespoon chopped fresh spicy oregano
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1/2 teaspoon liquid aminos
- Heat olive oil in a skillet over medium heat; cook and stir red bell pepper, jalapeno pepper, and garlic in the hot oil until fragrant, 2 to 3 minutes. Remove skillet from heat.
- Mix eggs and balsamic vinegar into jalapeno pepper mixture until egg yolks break; return skillet to medium heat. Cook and stir until eggs are scrambled and set, about 5 minutes.
- Place cucumber in a large bowl; top with egg mixture, green onions, and oregano. Whisk chile-garlic sauce and liquid aminos together in a bowl; pour mixture over eggs. Toss to evenly coat.
05/03/2018
recipepes.com
Spicy Egg Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
