Wednesday, October 12, 2016

Pan Scrambled Eggs with Poblano Peppers and Green Salsa

This is a sponsored conversation written by me on behalf of the American Egg Board . The opinions and text are all mine.

Scrambled eggs with salsa verde mexican recipe

If you’ve ever visited Mexico, you know that the local restaurants offer a large array of egg dishes for breakfast. Eggs are one of the most commonly used types of protein in Mexican breakfast, and the combinations are endless; some regions of the country even have their own distinct egg dish. Besides the well known “Huevos Rancheros”, we also have the Yucatan “Motul-Style Egg/Huevos Motuleños”, the Veracruz “Dropped Eggs/Huevos Tirados”, and in the northern states, we have “Dried Meat with Eggs/Machaca con Huevos”, just to mention a few.

 With all of this egg consumption, it is no surprise that Mexico has remained one of the top consumers of eggs worldwide. I think that one of the reasons for this is that it’s a very affordable and accessible source of high-quality protein, having 6 grams in one large egg, as well as nine essential amino acids (and it only has 70 calories!). Eggs are also very versatile, with many ways to prepare them across cultures and continents. With all this taken into account, it’s no wonder that eggs are a staple of our diet in Mexico, as it is in many other countries!


  •       2 teaspoons of vegetable oil
  •      1/8 of a medium size onion, sliced (1 oz.)
  •       ½ of a roasted poblano pepper, sliced (2 oz.)
  •      2 eggs
  •       salt to taste
  •       1/3 cup of salsa verde

Scrambled eggs with salsa verde mexican recipe

  • You can also serve this meal with red salsa.
  • If poblano peppers are not available, use peppers you can find in your area.


Scrambled eggs with salsa verde mexican recipe

1.     In a small non-stick frying pan, heat the oil at medium-high heat.
2.     Add the onion slices and pepper strips to sauté for about 2 minutes.
3.     Add the egg and let them start cooking for about 1 1/2 minutes, after which you can gently stir the mixture.
4.     Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
5.     Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!

Scrambled eggs with salsa verde mexican recipe

Mely Martinez

October 14 Marks World Egg Day – and the perfect reason to add an egg to your meal.
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