Ingredients
6
tbsp (3/4 stick) butter, divided
1
14 1/2-ounce can petite diced tomatoes in juice
2
large poblano chiles, seeded, diced
1/2
cup chopped green onions
1/2
cup chopped fresh cilantro, divided
8
large eggs, beaten to blend
1
cup crumbled queso fresco or feta cheese (about 4 ounces)
Directions
1.
Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
2.
Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
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