Rajas con huevo [roasted poblano scrambled eggs]

Perfect for a beautiful weekend brunch, the poblanos are blackened first, then the bitter skin is peeled off leaving the smokey and fresh pepper. It's then sauteed with onions and scrambled with eggs. Grab some tortillas or a crusty bread and Sunday brunch is ready!

Serves 5-6

Ingredients:

-4 poblano peppers

-1/2 onion, sliced

-10 eggs

-1 TBS butter

-salt and pepper, to taste

Directions:

1. In a frying pan or on a comal over high heat and without oil, blacken the poblanos by leaving each side pan-side down for 3-5 minutes, until all the sides are black and bubbly.

2. Let the blackened poblanos cool down. With your fingers, peel the blackened, bitter skin off. It should peel of very easily, leaving you with fleshy green peppers. Cut the peppers in strips, making sure to discard the seeds. Quarter the long strips, leaving you with small, 1" chunks.

3. In a frying pan over medium-high heat, throw in the butter. When the butter is hot, throw in the sliced onions. When they're translucent, throw in the poblanos.

4. In a large bowl, crack and whisk the eggs. When the onions and peppers are cooked, turn to low heat and add in the eggs. Using a wooden spoon, move the eggs continually so that the eggs cook slowly and evenly.

5. When the eggs are just cooked but still soft, remove them from heat and taste for salt.

Serve and enjoy stuffed in tacos or on top of toast and with one of our delicious salsas!