Ingredients

• 3 tablespoon olive oil
• 1 white onion, halved and thinly sliced
• 1 poblano pepper, roasted, peeled, and cut into strips
• 3 clove garlic, minced
• 28 ounce crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon chili powder
• 0.25 teaspoon cayenne pepper
• 1 salt and black pepper
• 4 eggs
• 0.25 cup fresh cilantro, chopped
• 0.25 white onion for garnish, thinly sliced
• 1 crusty bread

Steps

1. If using a fresh poblano pepper, char it directly over a gas flame or under a hot broiler until the skin is blackened on all sides, turning with tongs for about 3 minutes total. Place in a plastic bag to steam for 5 minutes, then peel away the charred skin under cool running water. Remove seeds and slice into strips.
2. Heat olive oil in a 10-inch skillet over medium heat.
3. Add the sliced onion and cook, stirring occasionally, until softened and golden, about 6 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the crushed tomatoes, cumin, oregano, chili powder, and cayenne pepper. Stir well to combine.
6. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper to taste.
7. Gently stir the roasted poblano pepper strips into the sauce.
8. Create four small wells in the sauce by gently pushing the sauce to the sides with the back of a spoon. Crack one egg into each well.
9. Cover the skillet with a lid or foil and cook over medium-low heat for 5 to 7 minutes, until the egg whites are set but the yolks remain runny. Watch carefully to avoid overcooking.
10. Remove from heat and sprinkle the fresh cilantro and sliced white onion over the top.
11. Serve the skillet family-style with warm crusty bread on the side for scooping the eggs and sauce.