Huevo con Chile y Rajas

For the rajas

1. Roast the poblano and güero peppers directly on a dry hot griddle or over an open flame, turning frequently, until the skins are charred all over, about 8 minutes.

2. Transfer the roasted peppers to a plastic bag, seal it, and leave them to sweat until the skins loosen.

   Then 10 min of waiting

3. Peel off the charred skins, discard the seeds and stems, and cut the peppers into thin strips (rajas).

For the sauce

4. Roast the tomatoes, manzano peppers, serrano peppers, onion slice, and garlic cloves on the hot griddle until deeply charred and softened, 8–10 minutes.

5. Blend the roasted vegetables with the salt and a splash of water in batches until smooth.

For the eggs

6. In a bowl, combine the finely chopped onion, eggs, and salt, then whisk until well blended.

7. Heat the cooking oil in a large clay skillet or frying pan over medium heat, pour in the egg mixture, and cook, gently turning and scrambling, until softly set, 3–4 minutes.

8. Pour the blended tomato sauce into the pan over the scrambled eggs.

9. Add the prepared pepper rajas to the skillet and stir gently to combine.

10. Bring the mixture to a simmer and cook until the sauce is hot and thickened, about 5 minutes.

    Then 5 min of waiting

To serve

11. Serve the eggs and rajas in sauce warm alongside hot refried beans and corn tortillas.