Roasted Anaheim Pepper Tomato Poached Eggs

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves 4-6


– 1 white onion, sliced
– 5 cloves garlic, minced
– 2 Anaheim peppers (you can substitute for poblano)
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 2 Roma tomatoes
– 1/4 teaspoon cayenne
– 1 can diced tomatoes
– 4-6 eggs (depends on how many you’re serving)
– Grana Padano cheese or any other cheese of your liking
– Handful fresh parsley, chopped

– A nice loaf of crusty bread for serving.


1. Roast the peppers and tomatoes on an open flame or in your oven’s broiler. No need to brush with oil. Once they are nice and roasted, place them inside a plastic bag or wrap them in a cloth until they’re cool enough to handle. Rinse off the skin by rubbing your hands, leave some bits attached as this adds flavour (WARNING: wash your hands after as the anaheim peppers can be hot and you don’t wanna rub your face or other intimate parts). Once they’re clean, dice them all.

2. In a heavy-bottom pan, add some olive oil and chopped onions and sautee them ’til they’re nice and golden (a bit translucent). Add the garlic, and let it toast a bit, add all your spices and toast them as well, make sure to scrape the bottom of the pan so nothing burns (2 min max), then add diced anaheim peppers, diced roasted tomatoes, and the can of tomatoes.

3. Let the mix simmer on medium heat for about 10 min, then using a spoon or spatula, make little nooks in the sauce and crack an egg in each nook. Add a generous portion of shredded cheese on top. Cover the pan and let the eggs cook until just set (about 10 min). Adjust seasoning.

4. Once they’re done, scoop the eggs on a plate with some of the sauce (and extra cheese if needed, ’cause CHEESE) and serve with a nice piece of toasted crusty bread.