Ingredients:

  • 4 large poblano peppers (approx. 450g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 lb lean breakfast sausage
  • 4 large eggs
  • 1/2 cup diced white onion
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Place poblano peppers directly over a gas flame using tongs or under a broiler until the skin is blistered and mahogany-colored.
  2. Place charred peppers in a bowl covered with plastic wrap for 10 minutes to steam, then gently peel away the charred outer layer.
  3. Slice a slit down the side of each pepper and carefully scrape out the seeds and membranes.
  4. In a skillet over medium-high heat, brown the breakfast sausage until fully cooked and crumbly.
  5. Add diced onions to the pan and cook until translucent and fragrant.
  6. Stir in the smoked paprika and black pepper, then remove the mixture from the heat and let it cool slightly.
  7. Divide the cooked meat evenly among the four poblano halves.
  8. Carefully pour the beaten eggs over the meat, filling the pepper cavity without overflowing.
  9. Top each pepper with a generous pinch of Mexican blend cheese.
  10. Place on a baking sheet and bake at 375°F (190°C) for 12-15 minutes until the eggs are set and the cheese is bubbling and golden.
  11. Sprinkle with fresh cilantro before serving.