Eggs with Poblano Chiles (Rancho-Style Lunch)

Steps

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1. 1
   Gather all ingredients: 8 eggs, 4 tomatoes, 4 serrano chiles, a small piece of onion, 3 garlic cloves, 3 poblano chiles, half an onion, and beans.
   ▶ ≈0:16
2. 2
   Wash the poblano chiles and begin roasting them over heat until the skins are well charred. Simultaneously begin preparing the salsa ingredients.
   ▶ ≈0:29
3. 3
   Remove the roasted poblano chiles and salsa ingredients from the heat. Place the poblano chiles in a plastic bag to steam, which helps loosen the charred skin for easier removal.
   ▶ ≈1:03
4. 4
   Heat oil in a pot and fry the serrano chiles until golden, then add the beans and fry until they become crispy on the outside.
   ▶ ≈1:12
5. 5
   Peel off the charred skin from the poblano chiles, clean out the seeds and inner membranes, then cut the peppers into strips. Season with oil, salt, and black pepper.
   ▶ ≈2:15
6. 6
   Heat oil in a pan for frying the eggs. Divide the 8 eggs into two batches, adding some finely chopped onion to each batch, season with salt, and whisk well.
   ▶ ≈3:06
7. 7
   Grind the salsa ingredients—garlic, onion, serrano chiles, and tomato—into a sauce. Remove any very dark parts of the tomato and use a mortar and pestle or blender to combine.
   ▶ ≈4:26
8. 8
   Pour the first batch of beaten eggs into the hot oil and cook, then layer the poblano strips on top. Pour the salsa over and add a splash of water. Cover and let it simmer briefly until ready to serve.
   ▶ ≈4:44
9. 9
   Prepare the second batch of eggs using the same method. Warm some corn tortillas as a side. Serve the poblano eggs with the fried beans and fresh salsa.
   ▶ ≈6:12