Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.

Slice the poblanos into strips and set them aside.

While the poblanos are roasting, heat a 10-inch oven proof skillet to medium heat and add the olive oil.

Add the onion and jalapeno and cook them down about 5 minutes to soften.

Add the garlic and cook another minute, until you can smell the awesome garlic.

Add the tomatoes, oregano, paprika, ancho powder, cumin and salt and pepper. Break apart the tomatoes and stir. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. You can simmer longer if you’d like. Scoop the sauce into a glass bowl.

Heat oven to 350 degrees F.

In the same 10-inch skillet (or you can use a baking dish or casserole dish), spoon half of the sauce into the bottom of the pan. Layer in half of the roasted poblano strips and half of the shredded cheese.

Add the remaining sauce, then remaining poblano peppers, then most of the remaining cheese.

Next, beat the eggs with the remaining cheese and pour the mixture over the top of the casserole.

Bake for 25 minutes, or until the egg sets and the cheeses are nice and melty.

Remove and garnish with spicy chili flakes and fresh herbs.