Poached Eggs in a Tomato and Poblano Rajas Sauce
Transform your breakfast or brunch routine with these Poached Eggs in a Tomato and Poblano Rajas Sauce, a vibrant and flavor-packed dish inspired by Mexican cuisine. This recipe combines smoky, roasted poblano peppers, a zesty tomato base seasoned with paprika and cumin, and perfectly poached eggs nestled in the rich sauce. Topped with fresh cilantro and crumbly queso fresco or feta cheese, each bite delivers a harmonious blend of spice, tang, and creaminess. Serve it with warm tortillas or crusty bread for scooping up every last drop of this irresistible sauce. Ready in under an hour, this hearty dish is a crowd-pleaser that works for breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 2 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium White onion
- 3 large Garlic cloves
- 14 ounces Canned diced tomatoes
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 2 tablespoons Fresh cilantro
- 3 ounces Queso fresco or feta cheese
- 4 pieces Tortillas or crusty bread (optional)
Instructions
Preheat your oven broiler. Place the poblano peppers on a baking sheet and roast under the broiler for 5-7 minutes per side, or until the skin is charred and blistered. Remove the poblanos from the oven, place them in a bowl, and cover with plastic wrap or a clean kitchen towel to steam for 10 minutes.
Peel the charred skin from the poblanos, remove the seeds, and slice them into thin strips (rajas). Set aside.
Heat the olive oil in a large skillet over medium heat. Thinly slice the onion and sauté it in the oil for 5 minutes, or until softened and translucent.
Mince the garlic and add it to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the canned diced tomatoes (including their juices) and add the smoked paprika, ground cumin, salt, and black pepper. Stir well to combine.
Simmer the tomato mixture for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Then, stir in the roasted poblano rajas.
Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well. Reduce the heat to low, cover the skillet, and cook for 6-8 minutes, or until the eggs are cooked to your desired doneness (set whites with runny yolks are recommended).
Garnish the dish with chopped fresh cilantro and crumbled queso fresco or feta cheese before serving.
Serve the poached eggs and sauce hot with warm tortillas or crusty bread on the side for dipping.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 465 mg | 36% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
