Ingredients

Method

1. 1. Char and Prep the Poblanos Hold poblanos directly over a gas flame with tongs, turning them until the skin blackens and blisters all over—don't worry about getting every single spot. Transfer to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. This steaming step is your friend; it makes the charred skin slip right off. Remove stems, seeds, and skin, then chop into bite-sized pieces.

   Watch for: Skin should be mostly blackened and blistered

2. 2. Build the Aromatic Base Heat olive oil in your cast iron skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and starts turning golden around the edges—this sweetness matters. Add the minced garlic and cook just until it smells incredible, about 1 minute more. Don't let it brown.

   Watch for: Onion edges should be golden and garlic should smell fragrant

3. 3. Toast Spices and Add Tomatoes Stir in the harissa paste, cumin, and paprika, letting them cook until the mixture darkens a shade and fills your kitchen with that toasted spice aroma. Add the crushed tomatoes, vegetable broth, chopped poblanos, salt, and pepper. The sauce should come to a gentle bubble—adjust your heat if it's spattering aggressively.

   Watch for: Spices should smell deeply fragrant and toasted

4. 4. Simmer and Add Eggs Let the sauce simmer uncovered, stirring occasionally, until it thickens enough to coat the back of a spoon. Use the back of your spoon to create 6 little wells in the sauce, then crack each egg directly into a well. Cover the skillet and let the eggs cook until the whites are completely set but those yolks still jiggle when you gently shake the pan.

   Watch for: Whites should be completely opaque, yolks still orange and jiggly

   Tip: Crack each egg into a small bowl first if you're nervous—it gives you more control when adding them to the hot sauce.