Are you tired of boring breakfast routines? Get ready to transform your morning meal with a mouthwatering Mexican-inspired dish that will tantalize your taste buds and wake up your senses! Our Fire Roasted Poblano and Eggs recipe isn't just another egg dish - it's a culinary adventure that brings the smoky, rich flavors of roasted poblano peppers together with perfectly cooked eggs in a symphony of taste that will make your breakfast legendary.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 2 large eggs
- 2 fire-roasted poblano peppers, chopped
- 1/4 cup onion, diced
- 1/4 cup cheese, shredded
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is charred and blistered on all sides. Place the roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
- Once cooled, carefully peel off the charred skin from the peppers. Remove the stem and seeds, then chop the roasted peppers into small, uniform pieces.
- Heat olive oil in a medium skillet over medium heat. Add diced onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add the chopped fire-roasted poblano peppers to the skillet and cook for an additional 2 minutes, stirring occasionally to distribute heat evenly.
- Crack the eggs directly into the skillet with the peppers and onions. Season with salt and pepper to taste.
- Cook the eggs to your preferred doneness - for sunny-side up, cook until whites are set but yolks remain runny. For over-easy, carefully flip the eggs and cook for an additional 30 seconds.
- Sprinkle shredded cheese over the eggs during the last minute of cooking, allowing it to melt slightly.
- Carefully transfer the eggs, poblanos, and onions to a serving plate. Garnish with additional fresh herbs or salsa if desired.
Tips
- Roasting Poblanos: For the best flavor, char your peppers directly over an open flame or under the broiler. The key is getting a nice, even blackened skin that peels away easily.
- Steaming Technique: After roasting, placing peppers in a sealed bag or bowl helps steam the skin, making it much easier to remove.
- Egg Doneness: Control your cooking time carefully - sunny-side up for runny yolks, or flip for over-easy if you prefer slightly firmer eggs.
- Cheese Tip: Add cheese in the last minute of cooking to get that perfect melty texture without overcooking.
- Extra Flavor Boost: Consider adding a sprinkle of fresh cilantro or a dash of hot sauce for an additional flavor dimension.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 14g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 190mg
