Campbell Gardens

Candied Jalapeños & Candied Habaneros

Border Scrambled Eggs

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We often eat this very filling Mexican breakfast dish for dinner.


1 teaspoon of olive oil

1 small white onion, finely chopped

1 garlic clove, minced

2 tomatoes diced and drained

3 tablespoons chopped, candied jalapeños

3 tablespoons of chopped, cilantro

salt and pepper to taste

6-8 large eggs


Heat the oil over medium heat in a large nonstick skillet. Add the onion. Cook for about 3 minutes until just tender. Turning heat to medium high, add the candied jalapeños, garlic, tomatoes and half the cilantro. Cook, stirring often until the tomatoes have cooked down and the mixture is lightly browned and the liquid has evaporated. Turn the heat down to medium and beat the eggs in a bowl then salt and pepper to taste. Add to the skillet and cook, stirring until the eggs are scrambled.

Serve the eggs with warm tortillas and salsa.

Author: Campbell Gardens

Located in Kansas we sell our own secret family recipe of Candied Jalapeños and Candied Habaneros at local craft shows, festivals, farmers markets, grocers and speciality shops in Kansas, Missouri, Nebraska and Oklahoma. We also ship all over the USA ! Check out our web site: Our peppers all natural flavor will give any food a sweet little kick!

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