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1
Gather all ingredients: 1 kg eggs, 4 poblano peppers, 4 tomatoes, a piece of onion, 8 puulla chiles, 3-4 guajillo chiles, 5 garlic cloves, and a handful of árbol chiles.
2
Remove seeds from the chiles and lightly toast them to develop flavor. Heat a pot of water in preparation for cooking the chiles.
3
Place the toasted chiles into the hot water. Add tomatoes, garlic, and onion to the pot so everything cooks together.
4
Once the chiles are roasted, place them in a bag to steam and soften. After cooling, peel away the skin and remove seeds and veins.
5
Heat oil in a pan for frying the eggs. Beat the eggs in a bowl, add salt, and chop some onion to mix in.
6
Once the oil is hot, pour half the beaten egg mixture into the pan and fry until one side is golden, then flip and cook the other side.
7
Remove the first batch of eggs and cook the remaining egg mixture using the same method.
8
Grind the cooked chile and tomato mixture into a smooth sauce, adding some cooking liquid to reach the desired consistency.
9
Pour the chile sauce over the fried eggs and add strips of pepper, allowing the flavors to blend together. Heat the beans as a side dish.
10
Plate the finished egg dish and serve alongside the beans, corn, and warm tortillas.
PrimedTableBETA
