Rajas con Huevos

Heat a cast-iron skillet or griddle over medium-high heat. Roast the poblano peppers, turning occasionally, until the skins are blackened and blistered on all sides.
Wrap the peppers in aluminum foil or place them in a covered bowl and let them rest for 10 minutes.
Once cool enough to handle, peel off the charred skin. Remove the stems and seeds, then slice the peppers into thin strips. Set aside.
On the same hot griddle, roast the tomatoes and the half onion for the salsa until lightly charred. Add the chiles de árbol during the last few seconds, just until fragrant, being careful not to burn them. Let everything cool slightly.
Transfer the roasted tomatoes, onion, and chiles de árbol to a blender. Add the garlic, cumin, 1 cup of water, and a pinch of salt. Blend briefly until you have a rustic, slightly chunky salsa. Set aside.
Crack the eggs into a bowl and whisk with salt and black pepper until well combined.
Heat the oil in a large skillet over medium heat. Add the sliced onion and cook for about 1 minute, stirring frequently.
Stir in the poblano strips and cook for another 1 to 2 minutes.
Pour in the beaten eggs and cook, gently stirring and folding, until softly scrambled and just set.
Add the prepared salsa to the pan and bring everything to a gentle simmer. Taste and adjust the seasoning with more salt and pepper if needed. Cook for about 10 minutes, or until the salsa thickens to your liking.
Serve hot with warm tortillas, cheese, and a side of beans.