Mexican Poached Eggs

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides.
3. 3
   (Alternatively, if cooking with an electric stove, broil until charred.)
4. 4
   Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes.
5. 5
   Peel, seed, and chop.
6. 6
   Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil.
7. 7
   Bake in the oven until soft and slightly charred, 30 minutes.
8. 8
   Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet.
9. 9
   Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.
10. 10
    Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes.
11. 11
    Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.
12. 12
    Divide sauce between 4 small dishes.
13. 13
    Poach eggs and lay 1 egg on each plate over sauce.
14. 14
    Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro.