Poblano Pepper Breakfast

[CaseT]

We make this meal camping quite often and I had a hankering for it the other morning so I got out the CI pan and a lid and fired up a batch. Super simple to make and can be served with taters, or tortillas. Sour cream, salsa or hot sauce or all the above.

Per person serving:

1 poblano, pasilla, or banana pepper. Halved and seeded.
2 eggs
Grated cheese (i used 3 cheese mexican blend. sometimes I will use crumbled Queso).
Salt, Pepper
Salsa

Optional: Hot sauce, sour cream, tortillas, taters, black beans, fresh chopped cilantro

Half the peppers remove the seeds and veins. In a CI iron pan or dutch oven heat a tablespoon or two of olive oil over medium heat. Place peppers cut side down in pan. Add 3-4 tbsp of water and salt and pepper to taste. Cover and cook for 3-6 minutes, turning peppers every minute. You want the peppers to soften but still be firm.

Remove peppers from heat. In each half add the following:

Cheese I like to cover the entire inside of the bottom.
Tbsp of salsa
1 egg
Salt Pepper
More cheese
More salsa

Add loaded halves back into pan and Cover. Cook until egg whites ave set and yolks are still runny. Time got me on this cook and my yolks set, Boo!

 

[Craig Alumbaugh]

Looks mighty tasty Case

 

[CaseT]

Looks mighty tasty Case

Thank you Craig!

 

[Cliff Bartlett]

Great looking breakfast Case! They look great for any meal.

 

[CaseT]

Great looking breakfast Case! They look great for any meal.

Thanks Cliff. They are tasty even for dinner.

 

[Rich Dahl]

I like that, will be trying that for sure.

 

[Barb D]

case, awesome idea and yes we will be trying that one real soon. Thanks for sharing.

 

[CaseT]

I like that, will be trying that for sure.

case, awesome idea and yes we will be trying that one real soon. Thanks for sharing.

Thank you!

It's tasty and simple. Just pay attention to the eggs. I like the yolk runny and missed the mark this time. I should've been paying attention.