AJ's regular contributors Megan McDuffie and Michael van Vliet, a.k.a. Fresh Off the Grid, put together this yummy, feel-good alternative to the classic Mexican breakfast. You can read their thoughts on pulling it together here:
And add your comments below.
Serves 2 | Total time: 25 minutes
1 tablespoon butter (or olive oil)
2 poblano peppers, seeded and diced
1 small onion, diced
3 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1 (14.5 oz) can diced tomatoes
¼ cup goat cheese, crumbled
½ loaf crusty French bread
salt & pepper
Heat butter in your pot over medium heat. Once melted, add the poblano peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, cumin, and paprika and cook until fragrant, about 30 seconds.
Add the tomatoes and their juices, along with ½ cup water. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.
Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
Season to taste. Serve immediately with goat cheese and a few slices of crusty French bread.