Loaded Huevos Rancheros with Roasted Poblano Peppers

From McGough's Recipes

Ingredients

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

Directions

  1. Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. 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.
  2. Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside.
  3. 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.
  4. With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.

Notes

  • Make it a full meal with a side of bacon and one of these breakfast bread recipes on the side.
  • There are even more ways to serve up brunch in a skillet! Check out our other favorite cast-iron skillet breakfasts.
  • Our Test Kitchen pros recommend making this recipe in our 12-inch cast-iron skillet.

Link to recipe