Spicy Egg Cucumber Salad
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Ingredients25 m servings 338 cals
Original recipe yields 1 servings (1 serving)
- 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.
- Cook's Notes:
- In place of liquid aminos you could use soy sauce or low sodium soy sauce. The spicy oregano is not necessary but really gives this a delicious flavor. We grow it in our garden. You could substitute dried normal oregano if you cannot find it, just make sure to add it early enough so the flavor has time to come out. The Rooster chili garlic sauce could be substituted with the normal Rooster (Sriracha) sauce, but trust me on this one! If you can find this stuff it's even more delicious. I am a garlic fiend, so I usually use about 5 bulbs of garlic along with a cayenne pepper (which also adds some pretty specks of red among the egg).
Per Serving: 338 calories; 15.8 g fat; 35.6 g carbohydrates; 19.7 g protein; 372 mg cholesterol; 484 mg sodium. Full nutrition
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