Serves: 2
Total Calories: 297

2 , poblano chile kimmy, , roasted, peeled, and seeded
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1 pound ripe tomato, peeled and chopped
2 teaspoons vegetable oil
1/2 medium white onion, thinly sliced
1/2 teaspoon salt, or to taste
4 large eggs
2 ounces Monterey Jack cheese, thinly sliced

1. Prepare the chiles and cut them into strips. Then, put the tomatoes and 1/2 cup water in a blender and blend until smooth. Reserve.

2. In a wide, deep skillet, heat the oil over medium heat and sauté the onion until softened, about 4 minutes. Add the reserved tomato purée, chile strips, and salt. Bring the sauce to a boil then reduce the heat to medium-low, and simmer, partially covered, about 10 minutes to blend the flavors.

3. Add the eggs, taking care not to break the yolks. Lay the cheese on top. Cover the pan and simmer until the eggs are set, about 4 minutes, or cook to desired doneness. Carefully divide the sauce between two shallow bowls with an egg and cheese on top. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 297
Calories from Fat: 174

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