Huevos Rancheros

Huevos Rancheros

3 poblano chiles

2 Tbsp. canola oil

16 oz. fresh Mexican chorizo

1 white onion, thinly sliced (2 cups)

2 garlic cloves, minced (about 2 tsp.)

1 (28-oz.) can crushed tomatoes

1 (15.25-oz.) can black beans, drained and rinsed

Kosher salt and fresh-ground pepper, to taste

1/2 tsp. dried oregano

8 large eggs

Crumbled queso fresco

Flour tortillas, cilantro, avocado, radishes and lime wedges, for serving

Preheat oven to broil with rack positioned 6 inches from heat source. Place poblanos on a baking sheet; broil until charred, about 6 minutes per side. Transfer to a large bowl, and cover with plastic wrap. Let stand 10 minutes. Using a paper towel, rub off skins from poblanos. Discard skins, stems, and seeds. Slice and set aside.

Heat oil in a 12-inch skillet over medium-high. Add chorizo; cook, stirring often, until crumbled and cooked through, about 6 minutes. Add onion; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and poblanos; cook 2 minutes. Add tomatoes, beans, salt, oregano, and pepper. Bring to a simmer over medium. Cook, stirring often, until thickened, about 10 minutes.

Decrease heat to medium-low. Crack eggs into mixture in skillet about 1 inch apart. Cover and cook until egg whites are set but yolks are still runny, about 8 minutes. Remove from heat. Garnish with pepper, queso fresco, and cilantro. Serve with flour tortillas, sliced avocado, cilantro, lime wedges and sliced radishes.