- Roast tomato, onion and poblano pepper at 450º for 20-30 minutes
- Peel tomato and pepper
- Pulse half the roasted vegetables in a food processor very briefly with a bit of salt
- Put pulsed veggies into a skillet and add the other half of the roasted veggies
- Simmer 10 minutes
- Meanwhile, scramble 6-12 eggs so that they are still glistening (very soft scrambled)
- Put the eggs into the salsa and mix just slightly
- Serve with some sort of soft bread
