Rajas And Eggs *gf Recipe

Cooking Instructions

1. 1

   Roasting the Poblano Peppers

   Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and let cool. Once cooled, peel off the skin, remove the seeds, and slice into strips.

2. 2

   Preparing the Potatoes and Onions

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced redskin potatoes and cook for about 10 minutes until they start to soften. Add the chopped onion, cumin, chili powder, salt, and black pepper. Continue to cook for an additional 10 minutes or until the potatoes are tender and golden brown.

3. 3

   Adding the Rajas

   Once the potatoes and onions are cooked, add the roasted poblano strips to the skillet. Stir everything together and cook for another 5 minutes to allow the flavors to meld.

4. 4

   Scrambling the Eggs

   In a separate bowl, whisk the cage-free eggs with a pinch of salt and pepper. In another skillet, scramble the eggs over medium heat until they are just set and still creamy.

5. 5

   Assembling the Dish

   Warm the corn tortillas in a dry skillet or microwave. On each tortilla, layer the rajas, followed by a generous scoop of scrambled eggs. Top with pico de gallo and drizzle with roasted red pepper coulis. Serve immediately.