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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!
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