Huevos con Rajas

Ingredients

• 2 whole poblano peppers
• ½ whole onion, white or yellow
• ¾ cup canned crushed tomatoes
• ⅓ cup heavy cream or Mexican crema
• 4 whole eggs
• 1 to taste salt and pepper
• 3 tablespoon olive oil

Instructions

1. 1

   Hold each poblano directly over a gas flame or under a hot broiler, rotating every 10 seconds until the skin blackens completely, about 2 minutes per pepper.

2. 2

   Transfer charred poblanos to a plastic bag and seal for 5 minutes to steam, then peel away the blackened skin under cool running water.

3. 3

   Remove the stem and seeds from each poblano, then slice lengthwise into 1/2-inch-wide strips.

4. 4

   Slice the onion into 1/4-inch-thick half-moons.

5. 5

   Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering, about 1 minute.

6. 6

   Add sliced onion and sauté, stirring often, until softened and golden, about 4 minutes.

7. 7

   Add poblano strips and stir to coat with oil. Cook 2 minutes until warmed through.

8. 8

   Pour in crushed tomatoes and bring to a gentle simmer, then reduce heat to medium-low.

9. 9

   Stir in cream until fully incorporated. Season with salt and pepper. Simmer 2 minutes.

10. 10

    Push the sauce gently to the sides of the skillet, leaving 4 small wells in the center.

11. 11

    Increase heat to medium-high and add 1 tablespoon fresh olive oil to the empty space.

12. 12

    Crack all 4 eggs into the wells. Cook without stirring 3–4 minutes until whites set but yolks jiggle.

13. 13

    Slide onto a serving plate or divide between two bowls. Serve hot with warm tortillas if desired.

Tools you’ll need

• 10-inch cast iron or stainless steel skillet
• cutting board
• chef's knife
• wooden spoon
• plastic bag (for steaming peppers)
• tongs

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