Baked Eggs in Poblano Tomato Sauce
Both fresh tomatoes and jarred tomato sauce are used to amp up the flavor in this simple and delicious breakfast bake.
Ingredient
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2 tablespoons extra-virgin olive oil
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3 poblano chiles, seeded and sliced 1/2 inch thick
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3 garlic cloves, chopped
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2 cups jarred tomato sauce
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2 cups halved cherry tomatoes (12 ounces)
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1 teaspoon dried oregano
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4 large eggs
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1 cup crumbled queso fresco (5 ounces)
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Chopped cilantro and sliced jalapeños, for garnish
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Warm corn tortillas, for serving
Direction
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Preheat the oven to 425°. In a large cast-iron skillet, heat the olive oil.
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Add the poblanos and garlic and cook over moderate heat, stirring, until golden, 5 minutes.
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Stir in the tomato sauce, tomatoes and oregano and cook over low heat until thickened, 10 minutes.
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Crack the eggs into the tomato sauce and top with the cheese. Bake until set, about 12 minutes. Garnish with cilantro and jalapeños and serve with corn tortillas.
