Source: Food and Wine
Yield: 4 servings
- 2 Tablespoons olive oil
- 3 poblano peppers, thinly sliced
- 3 garlic cloves, chopped
- 2 cups tomato sauce
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried oregano
- 4 large eggs
- 1 cup quest fresco, crumbled
- 1 bunch cilantro
- 1 jalapeÃ±o pepper, sliced
Heat oil in a large cast-iron skillet. Add poblanos and garlic and cook over moderate heat for 5 minutes.
Stir in tomato sauce, cherry tomatoes, and oregano; cook over low heat for 10 minutes.
Crack eggs into the sauce, top with queso fresco and bake at 425º until set, about 12 minutes.
Garnish with cilantro and jalapeÃ±o slices.