Calabacitas have been on my mind a lot lately because the garden is in full production mode and I have lots of fresh veggies, especially squash, tomatoes, and peppers. These ingredients just so happen to make up one of my summer favorites: calabacitas.
I can’t seem to get enough of them right now, so it’s not totally shocking that I began craving them at all hours of the day, including breakfast. I thought to myself the other day, “why aren’t calabacitas commonly served at breakfast?” So I fried up some eggs and topped calabacitas with them, warmed up some tortillas, and what a magical breakfast this was! Not only is this breakfast super tasty, it’s also very healthy. This breakfast will definitely be served up in my house from now on!
2 Tbsp. butter
1 Tbsp. olive oil
1 onion, diced
1 poblano pepper, diced and seeded
1 jalapeno or serrano pepper, diced and seeded (optional: if you like heat)
1 15 oz. can of corn, drained
2 roma tomatoes, diced
2 large zucchini, diced (can also use yellow squash)
3 cloves of garlic, minced
2 tsp. New Mexican chile powder
¼ c. fresh cilantro, chopped
1 tsp. cumin
2 tsp. oregano
½ c. water
½ c. sour cream
¼ c. cotija cheese or shredded cheddar cheese
Salt and pepper to taste
Garnish with cilantro, green onions, or any other favorite toppings and serve with warm tortillas
Heat the olive oil in a large skillet over medium high heat. Add onion, poblanos, and serrano/jalapeno peppers. Cook for 2 minutes until soft. Add the corn, tomatoes, zucchini, garlic, cilantro, chile powder, cumin, oregano and cook for 5 minutes. Add water and cook until water is reduced and vegetables are soft, about 5 more minutes.
Remove the skillet from the heat and stir in the sour cream and cheese. Stir until cheese is melted.
Heat the butter in a large skillet over medium high heat. Fry the eggs. While the eggs are cooking, divide the calabacitas onto four plates. When the eggs are cooked to your liking, top each plate with a fried egg and season with salt and pepper. Enjoy hot!