Scrambled eggs with poblanos make a delicious and versatile combination, perfect for a protein-packed breakfast. This dish is deliciously quick and easy to prepare, making it a popular choice for breakfast or brunch in Mexican households.
Scrambled Eggs with Poblano Peppers and Green Salsa
Scrambled eggs with poblano peppers are one of the many egg combinations for breakfast in Mexico. If you’ve ever visited Mexico, you know that the local restaurants offer a wide array of egg dishes. It is no surprise that Mexico has remained one of the top consumers of eggs worldwide. While other countries offer options like yogurt, toast, and cereal( which we eat, too), Eggs are one of the most commonly used types of protein in Mexican breakfast, with many combinations.
In This Post
Some regions of the country even have their own distinct egg dish. While Mexican-style eggs and Eggs with salsa are well-known all over the country, there are a few that are more regional. Some of them are the Yucatan “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. Some of the reasons why we love eggs for breakfast are how affordable, accessible, and nutritious they are.
Plus, it doesn't hurt that they are versatile, with many ways to prepare them across our country. With all this taken into account, I hope that if you are looking for a way to incorporate some spice and protein into your breakfast you give these eggs with poblanos and salsa a try.
How to Make Scrambled Eggs with Poblanos
Ingredients:
- Vegetable oil
- Slices of onion
- Roasted poblano pepper sliced
- Eggs
- Salt and black pepper to taste
- Salsa verde (Make your own or store-bought)
You can use your own green salsa or make it from scratch with the following recipe:
- 6 tomatillos husked and washed. About 2 cups.
- 3 tablespoons of chopped onion
- 1 clove of garlic
- 2 or 3 serranos peppers if using Jalapeño peppers, use 1
- 3 cups of water to cook the tomatoes and peppers.
- Salt to taste
- 4 tablespoons Chopped Cilantro (Optional)
Instructions:
To Make the eggs and poblanos
- In a small non-stick frying skillet, heat the oil over medium-high heat. (Please check the ingredients list below)
- Add the onion slices and pepper strips to sauté for about 2 minutes.
- Add the egg and let them start cooking for about 1 ½ minutes, after which you can gently stir the mixture.
- Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
- Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!
You can use your own green salsa or make it from stach with the following recipe:
- In a saucepan, bring the water to a boil. Add the jalapeños and tomatillos, and simmer, uncovered, over medium heat for 12-15 minutes.
- Drain, reserving ¼ cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic, chopped onion, and fresh cilantro, if using. If needed, add the reserved liquid to get a saucier texture.
- Transfer sauce to a bowl and add salt to taste.
Provecho!
Mely Martinez,
Notes, Tips, and Substitutions
- Check the post on poblano peppers for instructions on roasting them in the oven, on an open flame, or even in your air fryer.
- If green tomatillo salsa is not your favorite, you can also serve this meal with red salsa (roja).
- If poblano peppers are not available, use peppers like pimiento, hatch, or your favorite vegetables.
- You can add queso fresco or feta cheese to this poblano breakfast scramble before serving.
What to Serve with Eggs and Poblano Peppers
Here are a few suggestions to make your eggs and poblano peppers breakfast a whole meal. My favorite is adding a side of refried beans and warm corn or flour tortillas to make breakfast tacos or even burritos. A few slices of avocado or a dollop of crema or sour cream balance the flavor of the salsa and peppers. Lastly, don’t forget the coffee, especially for breakfast or brunch.
More Mexican Recipes To Enjoy
If you enjoyed this recipe for eggs with poblanos and green salsa, take a look at some of these other authentic Mexican recipes:
Looking for a fresh salsa? Try:
I hope you make this recipe for eggs with poblano peppers! If it was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
Frequently Asked Questions About Eggs and Poblanos
Here, I would like to share some answers to the most frequent questions about this recipe.
How can I incorporate poblanos into scrambled eggs?
You can add diced or sliced roasted poblanos to the eggs while cooking. For added flavor, sauté the poblanos with onions or other vegetables before adding the eggs.
What flavors pair well with scrambled eggs and poblanos?
Cheese (like cheddar or queso fresco), onions, cooked cubed potatoes, tomatoes, cilantro, and salsas are all a great combination of eggs and poblanos. A bit of Mexican crema or sour cream can also enhance the dish.
Can I use poblano peppers in an omelet instead of scrambled eggs?
Yes, you can. Simply add the roasted, peeled, and diced poblanos to the omelet filling along with other desired ingredients.
Can I make eggs, poblanos, and salsa ahead of time?
The recipe is better to consume fresh, however, you can always roast your poblano peppers and make your salsa ahead of time, and mix it with your eggs when ready to make your eggs.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español, Visit Us at Mexico en mi cocina.
📖 Recipe
Scrambled Eggs with poblanos
Ingredients
- 2 teaspoons of vegetable oil
- ⅛ of a medium size onion sliced (1 oz.)
- ½ of a roasted poblano pepper sliced (2 oz.)
- 2 eggs
- salt to taste
- ⅓ cup of salsa verde
Instructions
- In a small non-stick frying pan, heat the oil over medium-high heat.
- Add the onion slices and pepper strips to sauté for about 2 minutes.
- Add the egg and let them start cooking for about 1 ½ minutes, after which you can gently stir the mixture.
- Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
- Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!
Notes
- Check the post on poblano peppers for instructions on roasting them in the oven, on an open flame, or even in your air fryer.
- If green tomatillo salsa is not your favorite, you can also serve this meal with red salsa.
- If poblano peppers are not available, use peppers like pimiento, hatch, or your favorite vegetables.
- You can add queso fresco or feta cheese to this poblano breakfast scramble before serving.
- 6 tomatillos husked and washed. About 2 cups.
- 3 tablespoons of chopped onion
- 1 clove of garlic
- 2 or 3 serranos peppers if using Jalapeño peppers, use 1
- 3 cups of water to cook the tomatoes and peppers.
- Salt to taste
- 4 tablespoons Chopped Cilantro (Optional)
- In a saucepan, bring the water to a boil. Add the jalapeños and tomatillos, and simmer, uncovered, over medium heat for 12-15 minutes.
- Drain, reserving ¼ cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic, chopped onion, and fresh cilantro, if using. If needed, add the reserved liquid to get a saucier texture.
- Transfer sauce to a bowl and add salt to taste.
Martha E. Trevino
My family loves cooking! When I visited my maternal grandparents growing up, Grandma Mela and my aunts always prepared the most-scrumptious meals. We grew up watching them prepare their meals with lots of fresh herbs and spices. Grandma planted her own squash, garlic cloves, onion, cilantro, mint plants, lemon grass, chamomille herbs, guavas, pomegranates, figs, peaches and limes. She cooked eggs at all times of the day because she had hens that laid eggs daily. Up to this day, I have never tasted eggs as delicious as those fresh, organic eggs! The egg yolks were a beautiful mild orange color and the taste out of this world. She cooked them with cilantro, onion, serrano peppers,and tomato sautéed in oil, bacon drippings or butter-whatever was available at the time. Grandma also prepared them with fried tortilla chips and salsa-migas, with bell peppers, poblano peppers, chile del monte, nopales, pork rinds, with refried beans, potatoes, dried meat, and boiled them as well. Because Grandma could rarely afford meat, eggs were eaten at any time of day, and we loved them! I prepare mine in many ways, too, because cooking is something that's in my family's blood. We love it so much, that even Mom's grandkids and great grandkids love the art of cooking and baking as well. I love seeing your column, Mely, because you bring Mexican cooking to center stage, where it so rightfully belongs!
mmartinez
Hello Martha,
Thank you for your kinds words, and for sharing all those sweet memories about your family with us.