1-Preheat the Broiler: 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 for about 10 minutes, or until the skins are charred and blackened. The peppers should puff up. Once done, remove from the oven, let cool slightly, then peel off the skins, and discard the seeds and stems.

2-Prepare the Peppers: Slice the roasted poblano peppers into strips (or roughly chop them if you prefer) and set aside.

3-Cook the Sauce: While the peppers are broiling, heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the chopped onion and jalapeño and cook for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

4-Make the Tomato Mixture: Stir in the chopped tomatoes, Mexican oregano, paprika, ancho powder, cumin, salt, and pepper. Break apart the tomatoes and mix everything together. Cook on medium-low for about 10 minutes until the tomatoes are softened and the sauce has thickened. For a thicker sauce, you can simmer it longer. Transfer the sauce to a glass bowl.

5-Assemble the Casserole: Preheat your oven to 350°F (175°C). In the same skillet (or a baking dish if preferred), spread half of the tomato sauce over the bottom. Layer with half of the roasted poblano strips and half of the shredded cheese. Add the remaining sauce, followed by the rest of the poblano peppers and most of the remaining cheese.

6-Add the Egg Mixture: Beat the eggs and mix with the remaining cheese. Pour this mixture over the top of the casserole.

7-Bake: Place the skillet in the oven and bake for 25 minutes, or until the eggs are set and the cheese is melted and bubbly.

8-Garnish and Serve: Remove from the oven and garnish with spicy chili flakes and fresh herbs before serving.