Migas with smoky poblano peppers and salsa verde is an easy breakfast recipe traditionally from Mexico. This base of this dish is fried tortilla strips and eggs and can be modified in an endless amount of ways to suite individual tastes and preferences.
Ingredients
Instructions
Crack the eggs into a medium bowl. Season with salt and pepper and whisk well. Set aside.
Melt the butter in a large, deep skillet over medium heat. Add the tortilla strips and cook, stirring frequently, until just starting to brown.
Add the poblano peppers and continue to cook, stirring often to prevent burning, until the tortilla strips are browned and crisp.
Spread the tortilla strips out into the bottom of the skillet. Pour the eggs evenly over the top. Sprinkle on the cilantro and cheese.
Cook, carefully stirring and turning, until the eggs are just set.
Spread the migas out into the bottom of the pan and top with dollops of the salsa verde.
Garnish with crumbled cojita or queso cheese, cilantro, avocado, tomato, corn and/or black beans, if desired.
Nutrition
- Serving Size
- 1 serving
- Calories
- 415 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 20 g
- Fat Content
- 24 g
- Saturated Fat Content
- 12 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 368 mg
- Sodium Content
- 424 mg
- Fiber Content
- 4 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 10 g
