Mexican poached egg

Ingredients:

• 4 poblano peppers (optional)
• 2 jalapeño peppers (optional)
• 16 tomatillos (about 450 g), peeled, washed and cut into 4 pieces
• 3 tsp extra-virgin olive oil + extra for drizzling over tomatillos
• 1 whole grain wheat tortilla, 25cm in diameter.
• Olive oil cooking spray
• 1 large onion, finely diced
• 2 cloves garlic, crushed
• 2 cups cherry tomatoes, halved
• 1 tbsp. l. ground cumin
• A pinch of paprika + extra for serving
• 2 teaspoons of sugar
• 2 tablespoons of water
• 4 large eggs
• 110 g queso fresco or feta, crumbled
• 2 tbsp chopped fresh coriander leaves

Preparation:

1. Preheat oven to 190°C.
2. Grill the poblano chiles and jalapeños directly over a gas burner, turning them until charred on all sides. If you're using an electric stovetop, grill the peppers in the oven. Place the chiles in a bowl, cover, and let them steam until softened and cooled, about 20 minutes. Peel, seed, and chop.
3. Place the tomatillos on a foil-lined baking sheet, season with salt and pepper, and drizzle with olive oil. Bake in the oven until tender and charred in spots, 30 minutes. Meanwhile, cut the tortillas into wedges and place them on a parchment-lined baking sheet. Drizzle both sides with olive oil and bake until crisp and golden, turning once, about 8 minutes per side.
4. Sauté the onion and garlic in 3 teaspoons of extra-virgin olive oil until softened, 8 minutes. Add the peppers, tomatoes, cumin, paprika, sugar, and water and cook until the tomatoes begin to burst, 5 minutes.
5. Pour the sauce into 4 small bowls. Poach the eggs and place one egg on each bowl on top of the sauce. Garnish with a couple of baked tortillas, crumbled cheese, a pinch of paprika, and chopped cilantro.