Egg Tacos with Roasted Poblano, Onion and Corn Salsa
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Tacos for breakfast? Absolutely, yes. We’re making these egg tacos with roasted poblano, onion and corn salsa—courtesy of food blogger and cookbook author Alexandra Stafford—ASAP.
“Use the recipe as a guide,” she writes. “In this version, I was clearing out the fridge and found an ear of corn, two red onions and three poblanos. If you have other peppers or onions or more corn, use them!”
In addition to eggs, Stafford recommends pairing the salsa with any number of grilled or roasted meats, like chicken, steak or pork. “It can be made into a lovely grain salad, too, by stirring it into a cup of cooked farro, quinoa or bulgur,” she adds. Just adjust the olive oil and lime to taste.
Alexandra (you can call her Ali) Stafford is best known for her popular food blog, Alexandra's Kitchen. You may also be familiar with her cookbook Bread Toast Crumbs, cooking tutorials at Alexandra's Kitchen, or her Instagram feed @AlexandraCooks featuring mostly simple, always seasonal, delicious dishes. She recently launched an online cooking class subscription series on Airsubs!
2 or 3 poblano peppers—halved, cored and chopped
2 red onions, peeled and chopped
1 ear of corn, shucked, kernels stripped from the cob
1 tablespoon extra-virgin olive oil
1 lime, halved
½ cup roughly chopped cilantro, or more to taste
Hot sauce or crushed red pepper flakes, optional
1 avocado, diced, optional
4 small tortillas
Butter, as needed for frying
4 large eggs, well beaten
Crumbled queso fresco or other cheese, optional
1. Make the salsa: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the poblanos, red onion and corn. Drizzle with the olive oil, and season generously with salt. Toss to combine, then spread onto the prepared baking sheet. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.
3. Squeeze a little lime juice over the vegetables. Add the cilantro and toss; taste and adjust the seasoning with more lime, salt and cilantro as desired. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again; set aside.
4. Warm the tortillas as desired: over an open flame, or in a dry pan, griddle or grill on high heat for about 8 to 10 seconds per side. Keep them warm in a tea towel while you make the eggs.
5. Make the tacos: Heat an 8-inch nonstick pan over medium-high heat. Add a dab of butter and immediately pour in the eggs as it melts; season with a pinch of salt. Let the eggs set for about 15 seconds, then turn heat to low and, using a spatula, stir the eggs constantly until they’re cooked, about 1 minute.
6. Immediately divide the scrambled eggs among the two tortillas. Spoon the salsa over top and top with cheese if desired.