Rajas And Eggs Recipe

Roast the Peppers

Place the poblano peppers on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 20 minutes, turning occasionally until the skin is charred. Remove from the oven, place them in a bowl, and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice them into strips.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Add the roasted poblano strips, salt, and black pepper, cooking for another 3-4 minutes.

Cook the Eggs

In a bowl, whisk the eggs until well combined. Pour the whisked eggs into the skillet with the sautéed vegetables. Stir gently and cook until the eggs are just set, about 4-5 minutes. Be careful not to overcook.

Serve

Garnish the rajas and eggs with fresh cilantro and crumbled queso fresco. Serve hot with tortillas or as desired.