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Food & Wine’s Kay Chun uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in her simple and delicious breakfast bake. Slideshow:  More Baked Breakfasts 

June 2016

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Credit: EVA KOLENKO

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a large cast-iron skillet, heat the olive oil.

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  • Add the poblanos and garlic and cook over moderate heat, stirring, until golden, 5 minutes.

  • Stir in the tomato sauce, tomatoes and oregano and cook over low heat until thickened, 10 minutes.

  • Crack the eggs into the tomato sauce and top with the cheese. Bake until set, about 12 minutes. Garnish with cilantro and jalapeños and serve with corn tortillas.

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