Loaded Huevos Rancheros with Roasted Poblano Peppers

This was a nice recipe. I've decided, as long as they behave themselves (aka don't get crazy spicy on me), I like poblano peppers. They can add just a hint of flavor and a nice crunch when you bake or broil them. Doesn't hurt that this also makes a pretty looking recipe when you're done. 

• 1 poblano pepper
• 1/2 lb fresh chorizo or bulk spice pork sausage
• 4 cups frozen O'Brien potatoes, thawed
• 1/2 cup shredded pepper jack cheese
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 4 large eggs
• salsa, sour cream, and minced fresh cilantro

Place poblano pepper in a 12-inch ovenproof skillet. Broil 4 inches from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes.  

Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside. 

In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder, and pepper. 

With the back of a spoon, make 4 wells in the potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yoks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream, and cilantro. 

Serves 4

Total Time: 25 minutes

Recipe from Taste of Home