One of the most rewarding culinary experiences I recently experienced involved having to hike every morning for my breakfast for seven days. At the crack of dawn just as the sun was about to rise, I would wake up from a deep slumber with the famous and sacred Kuuchamaa mountain showing off her glory in perfect picturesque form. With the familiar soft, cool shade of bluish early morning light getting slightly lighter by the minute, the mountain view from my room provided the right type of motivation I needed to get out of bed quickly and meet my friends for our freshly prepared farm to table cocina breakfast. The only thing standing in the way between me and breakfast was a three mile hike up a rocky mountain where our breakfast awaited us. This was part of the program at the health and wellness resort I was staying at. Guests had two choices for breakfast between eating at the regular dining hall or enjoying a family style farm to table Mexican breakfast overlooking acres and acres of fruit and vegetable bearing trees and plants as far as my eyes could see.
A favorite dish of mine while there were these stuffed poblano peppers with cheese, topped off with various sauces and salsas. The charred peppers along with the rest of my meal made those early morning hikes worth every bite and left me satisfied as we hiked back to start our day.
I’m excited to share with you this recipe for Fire Roasted Poblanos and Eggs I developed in partnership with Starbucks Coffee, inspired by my hike to breakfast.
This dish is deeply satisfying, healthy, and vegetarian and could easily be enjoyed as a lunch or dinner dish too. I love the flavor of charred roasted poblano peppers bathing in this deep, dark red tomato based chili sauce. The sauce itself has a wonderful rich complexity to it which complements the peppers, eggs, and avocado and ties all the different flavors and textures together. Drawing inspiration from traditional mole sauce, I used a little bit of cocoa powder to give the sauce some depth and a layer to tone down a little bit of the acidity, from the tomatoes. To complete the meal, toast and char some corn tortillas over an open flame (preferably) – it is so ridiculously good.
This breakfast pairs beautifully with a hot cup of coffee brewed from the new Starbucks® Mocha K-Cup® Packs (made for Keurig® Special Edition Brewing Systems). This medium-roast blend is velvety with notes of chocolate sweetness and is a new fall flavor available in grocery stores now.
I hope you give this recipe a try soon. It tastes as good as it looks and is memorable from the first bite till the last one. Enjoy!
- 1 teaspoon olive oil
- 2 large poblano peppers
- 4 eggs
- 1 cup shredded Monterey Jack cheese
- 1 medium ripe avocado, seed and pit removed and thinly sliced
- 2 tablespoons chopped fresh parsley
- 8 small corn tortillas
- Tomato chili Sauce (recipe below)
- *Tomato chili sauce recipe*
- One 14.5 ounce can diced tomatoes
- ¼ cup water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoon cocoa powder
- 1 teaspoon garlic salt
- 1 chicken bouillon cube
- Sauce Directions:
- Stir in the tomatoes, water, chili powder, cumin, cocoa powder, garlic salt, and bouillon cube to a small pot and bring to boil.
- Reduce the heat to a low simmer and cook for 7 minutes. Carefully puree the hot mixture with a hand immersion blender, standalone blender, or food processor.
- Drizzle the olive oil onto a paper towel. Rub the dry, clean poblano peppers with the oil soaked paper towel. Roast each chili directly on a gas stove over medium high heat, turning occasionally until the peppers are charred all over. Set the chilies aside.
- *If you don’t have a gas stove, line a baking sheet with foil. Broil the chilies on high heat until charred evenly.
- Preheat the oven to 400 degrees F. While the chilies are cooling, make one batch of the tomato chili sauce.
- Cut the roasted poblano peppers in half, length wise. Remove the stem and seeds.
- Place four oven proof rimmed plates or bowls on top of a baking sheet. Using all but 2 tablespoons of the tomato chili sauce, divide and spoon the sauce equally over 4 medium oven proof serving plates or bowls.
- To each plate, add a half pepper over the sauce, charred side down. Carefully crack open an egg over each pepper. Sprinkle two tablespoons of shredded cheese over the eggs and some of the red sauce.
- Bake the stuffed poblanos for 8-10 minutes until the whites of the eggs are cooked and the yolk is still runny.
- Carefully remove the plates from the oven.
- Top each plate off with ¼ of the avocado slices, ½ tablespoon of remaining tomato chili sauce, and ½ tablespoon chopped parsley.
- Serve each bowl with charred corn tortillas.
- *To char tortillas, carefully toast and char each dry tortilla over an open gas flame on both side using a low medium flame.