Mexican · Breakfast
Eggs With Roasted Poblano Strips (Gluten-Free)
Scrambled eggs cooked with charred, peeled poblano strips and sautéed onion, finished with crumbled queso fresco and fresh cilantro. The poblanos are roasted until blistered for a smoky depth before being folded into softly set eggs. Served hot with warm corn tortillas alongside.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
408Calories
22.4gProtein
23.2gFat
25.8gCarbs
4.8gSugar
4.9gFiber
611mgSodium
428mgChol
7.2gSat Fat
632mgPotassium
231mgCalcium
3.2mgIron
1.3mcgVitamin B12
48mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Crack the 2 eggs into a bowl, season with salt and pepper, whisk until frothy and uniform.
2
Char
Hold the poblano over a gas flame or under the broiler on high for 6–8 minutes, turning often, until skin blisters and blackens completely on all sides.
3
Rest
Transfer the charred poblano to a covered bowl for 5 minutes to steam and loosen the skin.
4
Peel
Rub away the blackened skin under running water, then slice the poblano into strips, discarding seeds and stem. Heat 1 tsp olive oil in a nonstick skillet over medium heat, add the onion and poblano strips, cook 3–4 minutes until soft and glossy.
5
Scramble
Pour the whisked eggs into the skillet over medium-low heat, stirring gently and continuously for 2–3 minutes until just set with no runny liquid.
6
Finish
Scatter the queso fresco and cilantro over the eggs, fold once or twice until the cheese softens slightly.
7
Plate
Warm the 2 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, then serve alongside the eggs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 medium poblano chili (150g)
- 11 white onion (120g)
- 44 corn tortillas (96g)
- 2 tbsp30g queso fresco
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
