- 2 lbs roma tomatoes
- 1 garlic clove
- 2 bay leaves
- 3 tbsp corn or safflower oil
- 1/2 cup white onion slivered or thinly sliced
- 3/4 lb poblano chiles or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
- 1/4 tsp dried marjoram
- 1 tsp kosher or sea salt more or less to taste
- 8 eggs
- 1 cup queso fresco crumbled, my substitute for farmers or a mild feta
- Corn tortillas or toast optional
- Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Remove bay leaves and place tomatoes and garlic in the blender and puree until smooth.
- In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
- When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
- Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
- Note: The sauce can be made ahead of time and the dish cooked right before you want to eat it.