Baked Eggs in Poblano Tomato Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 poblano chiles, seeded and sliced 1/2 inch thick
- 3 garlic cloves, chopped
- 2 cups jarred tomato sauce
- 2 cups halved cherry tomatoes (12 ounces)
- 1 teaspoon dried oregano
- 4 large eggs
- 1 cup crumbled queso fresco (5 ounces)
- Chopped cilantro and sliced jalapeños, for garnish
- Warm corn tortillas, for serving
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