Scrambled Eggs w/ Poblano Chiles and Cheese

Scrambled Eggs w/ Poblano Chiles and Cheese- Bon Appetit July 04
I'm not a scrambled egg lover, but these were sooo YUMMY!!! They could also be served in a tortilla for a breakfast burrito.

6 T butter, divided
1 c. onion, chop
2 garlic cloves, chop
½ t. oregano
14.5 oz petite diced tomatoes in juice
¼ t. chili powder
2 lb poblano chiles, seed, dice
½ c. green onions, chop
½ c. cilantro, chop, divide
8 lg eggs, beaten
1 c./4oz queso fresco/feta, crumble

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro. Y:4