Huevos con Rajas

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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