Lewis County Recipes: Loaded Huevos Rancheros with Roasted Poblano Peppers

This recipe takes cast iron to the center of the table with a delicious, satisfying meal, all in one skillet. Cooks may also substitute vegan sausage for the chorizo, and the taste is still terrific.

This recipe pairs well with a plate of warm corn tortillas, fresh avocado, and your favorite homemade salsa. Enjoy!

Ingredients:

1 poblano pepper

1/2 pound fresh chorizo or bulk spicy pork sausage

4 cups frozen O'Brien potatoes, thawed

1/2 cup shredded pepper jack cheese

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

4 large eggs

Salsa, sour cream and minced fresh cilantro

Directions:

Place poblano pepper in a 12-in. cast iron or other oven-proof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside.

In the 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, smoked paprika, kosher salt, garlic powder and pepper.

With the 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 reserved roasted pepper, salsa, sour cream and cilantro.