Ingredients

The following ingredients have 4 Servings
  • 2 poblano (about 4 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup water
  • ½ teaspoon salt
  • 1 cup extra-sharp cheddar cheese (grated)
  • 4 large eggs
  • ¼ teaspoon Kosher salt (+ extra for seasoning the finished peppers)
  • black pepper (fresh cracked, to taste)
  • 2 tablespoons cilantro (fresh (optional))

Instruction

  • Slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.
  • Pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.
  • Turn off the heat and turn the peppers over cut side up if needed. Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each). Season with salt and pepper, to taste.
  • Turn the heat back onto medium. Cover and cook, until the egg whites are set and the yolks are still runny; about 3 to 5 minutes.
  • Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.