How to Make Poblano Peppers Recipe | Home Cooking with Jacques Pépin 2023.

I love eggs in any shape or form. I want to show you one way that I do it with, well I use poblano paper today, sometimes I use other type of paper, it doesn't really matter, as a receptacle to cook the eggs in it. And I will cook those first. I leave the stem here, cut the inside a little bit, okay, to form a nice receptacle here. Okay, get the seed out of it. At least I put that with a bit of water, half a cup of water or more doesn't really matter because the water is going to disappear at the end. I'm going to throw it out. I add those pieces. Those poblano happen to be quite large. Sometimes they are not quite as large also. And also I would tell you, taste them. Sometimes they can be pretty papery and sometimes very, very mild. Dash of salt. I will cover that and cook that for five minutes until they are tender before we go on with the rest of the recipe. Okay, this has cooked like five minutes and it's fine for the time being. I can pour a little bit of that water out. Even if there's a little bit of water in it, it's fine because we need a bit of moisture. So in there, I am going to put a piece of ham. I have there and you can put, you know, a lot of different things in there. My friend comes, he does, he puts feta cheese and olives in there. Here I'm putting a bit of ham, see a bit of cheese there. My eggs. Those are large eggs. Okay. Then a little more ham on top and around. Cheese. Some herbs. Olive oil. Around and now we're going to cook it five minutes. Like this. And I'm going to cover it with a little bit of moisture. It's going to cook the top to finish cooking on top. You can even put a bit of the red sauce on top if you feel that your pepper are not hot enough or if you use a regular green pepper or red pepper, that would be good. It's a nice way of presenting it. You can even put two eggs in one if you take really large green pepper. So here we are. Okay. Let's see my eggs. As you can see, they are cooked now. The way you like your yolk or what, it's always different. I like it still a bit running in the, in the center, but oh heck yeah. There is my eggs here. It's beautiful. One good egg per person with a lot of extra stuff here. And the other one right there. I can still, you know, you can cut it in the center here. And as I get to the yolk, you will see that the yolk is still running just about the way I like it. If you like it more cooked, you cook it more. My huevos rancheros, French style. Happy cooking.