Mexican Baked Eggs

Source: Food and Wine

Yield: 4 servings

Ingredients

  • 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 jalapeño pepper, sliced
  • =Instructions=

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 jalapeño slices.