This is a unique and tasty version of huevos rancheros. Serve it with your favorite taco toppings.

Prep: 15 min. + standing • Cook: 20 min.

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INGREDIENTS

1 poblano pepper


½ lb. fresh chorizo or bulk spicy pork sausage


4 cups frozen O’Brien potatoes, thawed


½ cup shredded pepper jack cheese


1 tsp. smoked paprika


½ tsp. kosher salt


½ tsp. garlic powder


½ tsp. pepper


4 large eggs


Optional: Salsa, sour cream and minced fresh cilantro

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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 for 5 minutes or until all sides are blistered and blackened. 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 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, paprika, salt, garlic powder and pepper.

4. With 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 the roasted pepper and, if desired, salsa, sour cream and cilantro.

NOTE

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1 SERVING

426 calories, 26g fat (10g sat. fat), 251mg cholesterol, 1114mg sodium, 20g carbohydrates (2g sugars, 3g fiber), 24g protein