which he prepared for me and demonstrated how to make in his own words...
eggs, 2 per person
Chile poblano, roasted and cut into ribbons
Tomatos or puré
Onion, garlic, oregano, sweet basil, nutmeg
Cream or mild yogurt
Cotija; dry cheese
1. Fry minced onion (plenty) and garlic til transparent
2. Add a good bed of crushed tomatoes or puré let simmer 10 minutes, adding the spices and salt, plus a good pinch of knorr chicken bullion
3. Carefully dispose the eggs in a pattern, on the bed of tomatoes to poach
4. Locate your eggs between slices of poblano (to know where they are) and grate a generous amount of cotija
5. When the eggs are nearly done, cover everything with a layer of sour cream or yogurt
buen provecho!