Poblano Eggs
Prep time
Cook time
Total time
Category: Brunch
Cuisine: Mexican Fusion
Servings: Serves 6 - 8
  • 4 Poblano Peppers
  • 1 Tomato
  • 1 Shallot
  • 2 tablespoons Cilantro
  • ½ cup Mozzarella
  • 8 Eggs
  1. Roast the peppers. If you have a gas range or grill, place the peppers directly on open flame and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. Alternatively, deep fry the peppers for about 3 minutes or until skin is blistered. If you deep fry the peppers make sure to use an oil splatter screen. Roasting the peppers under the broiler is not recommended for this recipe as the peppers will soften using this method
  2. Let the Poblanos cool enough to handle
  3. Using the side of a spoon, scrape away and discard the skins, being careful not to tear the peppers
  4. Pre-heat oven to 350° Fahrenheit
  5. In the meantime prepare the Pico de Gallo. Dice the tomatoes and shallots. Mince the cilantro. Mix to combine and set aside
  6. Slice the peppers by the middle and remove seeds. Season with salt and pepper
  7. Spray some cooking oil on a roasting pan or cookie sheet and arrange the peppers cut side up
  8. Sprinkle some cheese in the pepper cavity. This will help the Poblanos preserve their structure and keep the egg inside the pepper during the baking process
  9. Crack one egg into each Poblano half and season with salt and pepper
  10. Cook for about 12 to 14 minutes. Check the doneness of the eggs at minute 10 and every minute after that to avoid overcooking
  11. Serve warm and top with the Pico de Gallo
Recipe by GourmetThis.com at http://gourmetthis.com/poblano-eggs/