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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 1 cup of wood chips for smoking, soaked in warm water for at least 20 minutes
- 2 large, ripe tomatoes, sliced into 1/4 inch slices
- 6 eggs
- 2 poblano peppers (roasted, seeded, and deveined)
- 1 red onion (sliced in 1/8-inch rings), grilled
- 1/4 cup Monterey Jack
- 2 tablespoons chopped cilantro
Method
- In a large roasting pan, or the bottom of a smoker, place a single layer of soaked wood chips.
- Place a 2-inch perforated pan or grill insert on top of the wood chips.
- Place the sliced tomatoes on top of the perforated pan or grill insert.
- Cover with foil, or the top of the smoker.
- Place on top of a burner, on medium heat.
- Smoke for 15 minutes.
- Remove tomato slices from pan and set aside.
- In a non-stick pan, cook the eggs sunnyside up.
- Put eggs on a cookie sheet and cover each with a layer of poblano peppers, grilled red onion, and smoked tomatoes.
- Cover with Monterey Jack.
- Cook in oven until cheese is melted.
- Transfer to platter and garnish with cilantro.
