Friday Finds: Fried Eggs with Rajas

Lately I have really been loving eggs for dinner. Life has been busy recently, but I still like to make a homemade dinner even on those crazy weeknights. Eggs are a great go to if you're looking for a quick meal or also for a really hearty and satisfying meatless entree. Another great benefit of eggs for dinner? They are cheap!

I've been working on a little side project that I will share with you soon, but here's a hint: Budgeting is a big deal. And this recipe is a great way to eat well on a budget!

This recipe comes from Eggs by Jodi Liano and as soon as I saw that rajas were involved, I knew I needed to make this meal for my husband. Are you familiar with rajas? It's basically spicy roasted poblano peppers simmered in cream. Our favorite Mexican restaurant in Chicago Zocalo recently closed, which we were totally bummed about. Alex was notorious for ordering the same thing there every time we went: carne asada served with a side of rajas.

The peppers are creamy and spicy and a perfect compliment to a simple fried egg. They would probably be delicious tossed in as the filling for an omelet too (note to self: try that sometime ASAP!). I drizzled some flour tortilla wedges with olive oil and toasted them up in the oven to serve on the side and the dinner was a huge hit. If you're looking for something fast, flavorful, and frugal (and who isn't?) give this recipe a try!

Ingredients:

• 1 Tbs. canola oil
• 1 serrano chile, seeded and thinly sliced
• 1 small onion, thinly sliced
• Kosher salt and ground black pepper, to taste
• 1 tsp. garlic, minced
• 8 poblano chiles, roasted* and thinly sliced
• 1/4 cup heavy cream
• 1 Tbs. butter
• 4 eggs
• 2 Tbs. fresh cilantro, chopped

Heat a frying pan over medium heat. Add the canola oil and when hot, add the serrano chile, onion, and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent, 6-8 minutes. Stir in the garlic and roasted poblano chiles and cook until fragrant, about 2 minutes more. Add the cream and cook, stirring occasionally until the mixture is slightly thickened, 2-3 more minutes. Add salt and pepper as needed.

Melt the butter in a large nonstick frying pan over medium heat. Crack the eggs into the pan and sprinkle them with salt and pepper. Let the eggs cook until the white begins to turn opaque, 2-3 minutes. If desired, turn the eggs over and cook until the yolk just begins to set, about 30 seconds more.

To serve, divide the chile mixture between individual plates. Place an egg on top of each serving of chiles, sprinkle with cilantro, and serve right away.

*To roast peppers: Preheat broiler and place a rack about 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil.

Cut the chiles in half lengthwise and remove the ribs, seeds, and stem. Place the peppers cut side down, on the baking sheet. Roast the peppers, turning as need until blackened all over but not charred. Transfer to a heatproof bowl, cover with plastic wrap and let steam for 5 minutes. Peel the blackened skin from the chiles.