clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of an egg taco topped with roasted vegetable salsa.

Breakfast Tacos with Roasted Poblano, Onion, and Corn Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews



The salsa: Use the recipe as a guide. In this version I was clearing out the fridge and found 1 ear of corn, 2 red onions, and 3 poblanos. If you have other peppers or onions or more corn, use them!

In addition to eggs, this salsa pairs well with any number of grilled or roasted meats: chicken, steak, pork, etc.  It can be made into a lovely grain salad, too, by stirring it into a cup of cooked farro or quinoa or bulgur, etc. You will need to add more olive oil/lime or vinegar to taste.

Tortillas: These Caramelo tortillas are fantastic. As noted in the post above, Caramelo recommends heating the tortillas over an open flame, but you warm them as you wish: in a dry pan, griddle, or grill on high heat for about 8-10 seconds on each side or until they puff up. Keep warm in a tea towel till you are ready to serve.

8-inch Nonstick Pan: Love this Food52 x GreenPan nonstick pan.


For the salsa:

  • 2 to 3 poblano peppers, halved, cored, and chopped
  • 2 red onions, peeled and chopped
  • 1 ear of corn, shucked, kernels stripped from cob
  • 1 tablespoon olive oil
  • kosher salt to taste
  • 1 lime, halved
  • 1/2 cup cilantro, roughly chopped, or more to taste
  • hot sauce or red pepper flakes, optional
  • 1 avocado, diced, optional

For the egg tacos (for 2 small tacos):

  • 2 small tortillas
  • dab of butter
  • 2 eggs, well beaten
  • queso fresco, crumbled, or other cheese, optional


  1. Preheat the oven to 450ºF. (Use convection roast is you wish.)
  2. Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (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 over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. 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: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.
  4. Warm tortillas as you wish (see notes above.) Set on a plate.
  5. Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.
  6. Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Skillet, Oven
  • Cuisine: Mexican