Poblano Casserole Eggs

Marielle Henaine
What better way to have breakfast than with delicious Poblano Casserole Eggs? This breakfast is low in carbohydrates, as it only contains a little bit of yellow corn. Start your day healthily with these delicious eggs with strips. The best accompaniment for these Poblano Casserole Eggs is some nopal tortillas with delicious guacamole. If you want this recipe to be even healthier, you can substitute the sour cream for creamy jocoque. What else would you add to this dish to make it more delicious?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon olive oil
  • 3 tablespoons onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup Poblano chile, in strips
  • 1/4 cups yellow corn
  • 2 tablespoons sour cream, light
  • salt
  • pepper
  • 4 eggs
  • panela cheese, for garnish
  • fresh cilantro, for garnish
Preparation
10 mins
15 mins
Low
  • In a skillet, heat the olive oil and cook the onion with the garlic until they are translucent. Add the poblano strips, corn, sour cream, salt, pepper, and cook for 5 more minutes.
  • Transfer the strips to a clay pot and crack the eggs on top of them, seasoning to your taste. Cover the casserole with aluminum foil and cook on the stovetop for 15 minutes, until the eggs are cooked to your desired doneness.
  • Garnish with panela cheese and cilantro. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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