This is such a luxurious dish: creamy and cheesy and lightly spicy. Soft-cooked eggs in a crock served with fresh corn tortillas make for a delicious and satisfying breakfast experience.
6 poblano peppers
1 tbsp olive oil
1 onion, chopped
¾ tsp salt
2 tbsp butter
1 cup shredded Old Cheddar, Monterey Jack, or Mozarella cheese
1. Wash chilies and split them open. Remove seeds and chop. In medium frying pan, heat oil and add poblano chilies and onions. Cook over medium heat until soft, around 8 minutes. Let cool.
2 Butter individual allowing for one or two eggs per dish according to your preferences.
3.Divide chili sauce between mold(s) and then carefully break eggs into the sauce, making sure the yolks do not break. Sprinkle cheese over eggs and sauce and bake in 400°F oven for 15-20 minutes or until sauce is bubbly and yolks are cooked to your desired degree.
4.Serve with fresh tortillas.