Fire Roasted Poblano and Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 3
A Mexican ranch inspired breakfast recipe featuring fire roasted poblano peppers, a deep earthy tomato chili sauce, eggs sunny side up, and avocado. Developed for Starbucks coffee.
  • 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.
  1. 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.
  2. *If you don’t have a gas stove, line a baking sheet with foil. Broil the chilies on high heat until charred evenly.
  3. Preheat the oven to 400 degrees F. While the chilies are cooling, make one batch of the tomato chili sauce.
  4. Cut the roasted poblano peppers in half, length wise. Remove the stem and seeds.
  5. 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.
  6. 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.
  7. Bake the stuffed poblanos for 8-10 minutes until the whites of the eggs are cooked and the yolk is still runny.
  8. Carefully remove the plates from the oven.
  9. Top each plate off with ¼ of the avocado slices, ½ tablespoon of remaining tomato chili sauce, and ½ tablespoon chopped parsley.
  10. Serve each bowl with charred corn tortillas.
  11. *To char tortillas, carefully toast and char each dry tortilla over an open gas flame on both side using a low medium flame.
Recipe by Savory Sweet Life at