Make the Green Enchilada Eggs

Preheat the oven to 400°F. Place the tomatillos, poblano peppers, jalapeño, cubanelle, onion, and garlic cloves in a Dutch oven or ovenproof pot. Sprinkle with a large pinch of salt and pepper. Bake for 30 minutes. Scoop everything into a food processor or blender. Add the cilantro, chili powder, cumin, chicken broth, lime juice and zest, and another pinch of salt and pepper. Blend until smooth.

Cook the eggs in a large cast iron pan or frying pan. When done, remove from the heat and pour the enchilada sauce over them.

Make the Cauliflower Hash

While the vegetables are roasting in the oven, make the cauliflower hash. Heat a large frying pan over medium heat. Break up the chorizo sausage as you place it in the frying pan. Cook for about 5 minutes, further breaking up the sausage as it cooks. Remove from the pan and let drain on paper towels.

If needed, add a tablespoon of olive oil. Add the peppers, onions, and green onions and sprinkle lightly with salt. Cook for 5 to 8 minutes, or until just starting to soften. Add the cauliflower, stirring often, and cook until browned all over ~ 10 to 15 minutes. Add the garlic and cook until fragrant ~ about 30 seconds. Season to taste with salt and pepper. Return the chorizo to the pan and stir to combine. Turn the heat to low until ready to eat.

Serve

Dish the cauliflower hash onto plates. Serve the eggs with a scoop or two (or three!) of green enchilada sauce. If desired, garnish with green onions and crumbled cotija. Serve immediately.

Enjoy!