Whisk Eggs in Spicy Macha Salsa
If you love finding new ways to wake up and set your mouth on fire, salsa macha eggs are sure to be your next stop. Although salsa macha is commonly used as a flavorful topping, its high oil content makes it an excellent lubricant and heat conductor for scrambled eggs. Add a pinch of salty cheese and this dish will wake you up in no time.
Salsa macha is a tangy condiment of Mexican origin and is a natural favorite if you’re already a fan of chili chips or chili in general. While recipes may vary in flavor characteristics, they are always based on oil and dried chili peppers. The most interesting thing is to try different varieties and find one that you like. Salsa macha is a powerful condiment, and even a small dose can give an incredible taste. Various recipes range from sweet and smoky with crushed chipotle and agave to spicy and mild with vinegar and dried fruit. The selling point for me is the crunch factor. This is not just the usual crunchy chili flake crust, but the voluminous crunch of the nutty ingredient. Some recipes include crushed cashews, sesame seeds, or crushed peanuts, like this smoky one I like in Gran Luchito, or maybe even crushed cocoa beans, like this one in Masienda.
No matter which one you choose, I guarantee they all pair great with eggs. Make whipped macha salsa by cracking two eggs into a measuring cup and beating them as usual. Add your favorite macha salsa to a non-stick skillet and heat over low heat. Depending on the macha salsa you’re using, there’s likely no need to add extra oil, but if you have a variety that feels dry, feel free to add a teaspoon of vegetable oil to the pan.
For two eggs, one teaspoon of macha salsa is enough for me. I enjoy slow burning, so by the end of my plate, I barely started sweating over my upper lip. Adjust accordingly from there. From two teaspoons your nose may run, and half a teaspoon will pleasantly warm your palate. Once your pan smells fragrant and the oil bubbles slightly around the chile flakes, pour in the eggs. Stir and simmer over low heat until the curd has hardened to your liking. Sprinkle eggs with salt and cheese if desired.
I love eating all eggs on toast and this dish is no exception. Chili peppers and crushed nuts are lightly clustered in the skremla, and earthy, spice-soaked oil permeates each swirl. I find this dish to be perfect in its simplicity, but would go great with any hearty accompaniments like fried potatoes, grilled sausage, or a large slice of avocado. Enjoy this breakfast to warm up your belly on especially cold days.