Rajas con Huevos (Poblano Strips with Eggs)

There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos.

Makes 2 portions

Time 20 min


  • 1 Fresh Poblano pepper, blistered
  • 2 medium tomatoes finely chopped
  • 1/2 white onion finely chopped
  • 2 eggs
  • Salt & pepper to taste
  • 2 tbsp canola oil
  • Feta cheese (optional)


  1. Remove the blackened skin from the poblano, take off the steam and seeds, keeping only the flesh. Cut the flesh into strips and keep aside.
  2. Heat a frying pan and add the oil, then add the tomatoes and onion, fry for 5 min and then add the poblano strips.
  3. Salt and pepper to taste and stir. Once the tomato and onion have cooked. Remove the strips from the heat and set aside.
  4. In another frying pan, cook the eggs, I fried mine, but you can cook them the way you like them.
  5. Serve some Poblano strips on a serving plate, scatter some feta cheese and top that with the egg.
  6. Enjoy them with some warm corn tortillas and a hot strong coffee.



Published by

Karla Zazueta

Mexican living in London

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