Preheat oven to 425*F
Place fresh, whole poblano peppers on a parchment paper lined baking sheet and place in the oven for about 15-20 minutes, turning halfway through to allow for even roasting.
Skins of peppers should be slightly blistered and tender yet still slightly firm.
While peppers are roasting, prep the other ingredients.
Remove peppers from oven and slice one side of the pepper from just about the top to the bottom, allowing for the peppers to be stuffed.
Pay attention not to slice the pepper all the way through to the other side; slice one side only.
Using the reserved sundried tomato oil, heat about 1 1/2 tablespoons of the oil in a large skillet over medium high heat.
Add the eggs to the skillet followed by the green onion, asparagus, sundried tomatoes, and jalapeno.
Add a pinch of sea salt and black pepper.
Using a wooden spatula, stir all ingredients and scramble the eggs as they cook.
Add in the goat cheese, crumbling it with your fingers.
Cooking time will vary depending upon size of skillet.
Halfway through the cooking process, toss in the parsley or cilantro.
Continue cooking until eggs are slightly undercooked (they will finish cooking in the next steps).
Remove eggs from the heat.
Using a spoon, stuff each pepper with the egg mixture.
Top with crumbled feta cheese.
Return stuffed peppers to the oven for about 5 minutes or until cheese is just melting.
Serve with a healthy drizzle of Yum Yum sauce, remoulade or aioli.