Photo: Allie Chanthorn Reinmann
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 a great lubricant and heat conductor for your scrambled eggs. Add a sprinkle of salty cheese, and this dish will have you wide awake in no time.
Salsa macha is a fiery condiment with Mexican origins, and is a natural favorite if you’re already a fan of chili crisp, or chilies in general. Although recipes can vary in flavor profile, they are always built on a foundation of oil and dried chilies. The fun part is tasting the different varieties and finding the one you love. Salsa macha is a powerful seasoning, and even a small dose can pack incredible flavor. Different recipes sway from sweet and smoky with crushed chipotle and agave, to tangy and mellow with vinegar and dried fruit. The selling point for me is the crunch factor. It’s not just the usual crisp from the chili flakes, but the bulky crunch from a nutty ingredient. Some recipes include crushed cashews, sesame seeds, or chopped peanuts, like this smoky one I enjoy from Gran Luchito, or maybe even crushed cacao nibs, like this one from Masienda.
Regardless of which one you choose, I guarantee they all go great with eggs. Make your salsa macha scramble by cracking two eggs into a measuring cup and scrambling them as usual. Add your salsa macha of preference to a nonstick frying pan and warm it over low heat. Depending on the salsa macha you’re using, there is likely no need to add additional oil, but if you have a variety that seems dry, feel free to add a teaspoon of cooking oil to the pan.
Photo: Allie Chanthorn Reinmann
For two eggs, one heaping teaspoon of salsa macha is plenty for me. I enjoy a slow burn, so that by the end of my plate, I’ve just barely begun an upper lip sweat. Adjust accordingly from there. Two teaspoons might have your nose running, and half a teaspoon will pleasantly warm your palate. Once your frying pan smells fragrant, and the oil is slightly bubbling around the chili flakes, pour in the eggs. Stir and scramble over low heat until the curds have set to your liking. Sprinkle the eggs with salt and optional cheese.
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Photo: Allie Chanthorn Reinmann
I like to eat all of my eggs with toast, and this dish is no exception. The chilis and crushed nuts cluster slightly throughout the scramble, while the earthy, spice-infused oil permeates every swirl. I find this dish is perfect in its simplicity, but it would be gorgeous alongside any hearty accouterments like roasted potatoes, griddled sausage, or a hefty wedge of avocado. Enjoy this breakfast for a warm belly on especially cold days.
