Best Eggs Ever

by Kimberley Thompson, Tastemaker in Residence

Minnesota summers come with 2 faces; bounty and barren. Bounty in plenty of rain, warm and hot days, extra daylight hours and gentle breezes. Barren is what happens to our crops, gardens and lawns after cool late springs, no rain (or torrential downpours day after day), 13 days above 90 degrees or no days above 80 degrees and thunderstorm systems pushing 50 mile an hour winds.

Thankfully, this year was one of great bounty. Not that I gardened this year; I "harvested" at my local road stands and farmers' markets.

The weather was perfect for bumper crops of many vegetables and some of the most prolific were the incredible variety of peppers. My dietician has been urging me to eat more "vibrant" vegetables so I was drawn to the incredible colors of fresh peppers. Yellow, red, light green, dark green ,blush, orange, neon yellow, purple and smoky black. Due to my slightly sensitive stomach this year, I found myself returning each week to purchase deep green smoky flavored Poblano chilies. At first it was one, then 3, and now I buy 7 at a time.

At first, I timidly diced an inch or two into my salsa or laid a ring on my burger. Next came cubing a whole pepper and putting it into white chili. Next was shredding one and putting it into my very Minnesotan pineapple coleslaw. I graduated to stuffing, steaming, frying and grilling.

One of my favorite uses for a fresh Poblano is one of the simplest. I julienne it and toss it in a fry pan with halved cherry tomatoes, minced green onions and a little garlic. After the veggies have started to turn slightly golden, I flatten them in the frying pan and gently break an egg over them. Cook until set to your desired doneness and dish up. Woohoo! Ambrosia!

Best Eggs Ever Recipe (Serves 2)

1 large fresh Poblano chili, seeded and thinly sliced
12 to 15 cherry tomatoes, halved
1 bunch green onions, cleaned and cut into rounds (use the greens too).
1 minced garlic clove
2 Tbsp butter


  1. In large frying pan over medium heat, melt butter. Put chilies, onions and garlic in pan. Cook for 3 to 4 minutes, stirring often. Put halved cherry tomatoes in the pan with the rest of the vegetables. Cover and cook over low for 5 more minutes. Stir every minute to prevent sticking or burning.
  2. Flatten the mixture down to an even layer and carefully break one egg at a time over the vegetables. Keep them about 4 inches apart. Cover with lid and cook until you reach your desired level of "doneness." 
  3. Dish up each egg with a generous portion of the vegetables. 
  4. Enjoy. The poblanos have the most wonderful sweet and smoky flavor!

Cook’s Note

  1. I have added crisp bits of bacon, diced pork roast and cheddar crumbles all with great success!