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Hatch Chile Shakshuka for #SundaySupper

Hatch Chile Shakshuka

Do you have one skillet dishes that you absolutely love? I don’t know about you, but I always am amazed at how quickly a meal can go from “simple” to “I’ve basically turned my entire kitchen into a disaster area.” It happens in the blink of an eye, I swear. As much as I adore cooking, I absolutely loathe the clean up portion of the meal. There is one exception to this situation though: the skillet meal. One pot…that’s it. I can handle one skillet, right? And today I’m bringing you just that – a hatch chile shakshuka that is not only delicious but it is easy to make and only requires ONE skillet to complete!

Ok…so technically you’re going to need a knife, a cutting board, and something to stir with as well. But are there many dishes out there that don’t require that? I kind of consider those a ‘given’ in most cases. But I digress. Hatch chile shakshuka…let’s discuss. If you’ve ever enjoyed a dish like “eggs in purgatory,” it’s basically the same idea. Vegetables and tomatoes (in this case, tomatillos) are sauteed together into a thick sauce, which then eggs are cracked into and baked until they are juuuuuuust the right amount of cooked that the egg yolk will ooze out into a beautiful, golden bite of decadence.

Hatch Chile Shakshuka

I’m going to stop right there. Is there ANYTHING BETTER than the most perfect, oozy egg yolk? No my friends, there is not. It is a thing of beauty, I tell you!

I’ve made versions of this one skillet dish many a time, but I think this sweet yet spicy combination is one of my favorites. You can really get creative with the ingredients you choose for your skillet though! I’ve made a version with zucchini and potatoes, one with regular vine tomatoes and spinach, and the list goes on. It can be a super affordable yet simple dish you can put together in just a few minutes’ time.

Hatch Chile Shakshuka

I also have to mention that this year is the very first year I’ve ever been able to enjoy fresh Hatch chiles. A few weeks ago I had a box filled with fresh ones that I roasted, peeled, and put in the freezer. I’ve been very careful to pick and choose when I will use these green beauties, and I think this was the perfect dish to do so. The chiles add just the right amount of kick! If you don’t have Hatch chiles, you can always substitute with another chile of your choice (Anaheim or poblano perhaps).

Oh, and another thing I love about this hatch chile shakshuka? It can be enjoyed pretty much at any time of day! I’d eat this for breakfast, lunch, as an appetizer (great for sharing!), or for dinner! To be honest, I’ve actually eaten a shakshuka at each of those times of day – it’s the truth. So, what are you waiting for? Make your own version, stat!!!

Hatch Chile Shakshuka

Hatch Chile Shakshuka
 
Author:
Ingredients
  • ½ pound tomatillos, diced
  • 2 cloves garlic, minced
  • 3 Hatch chiles, roasted, peeled, and seeded
  • 2 tablespoons green harissa paste
  • ¼ cup water
  • 2 pitas
  • 2 eggs
  • Feta cheese crumbles
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Heat a deep sided pan or cast iron skillet over medium high heat. Add 1 tablespoon of olive oil, the diced tomatillos, and garlic. Saute 6-7 minutes until softened, then add the diced Hatch chiles, the harissa paste, and ¼ cup water. Season with salt and pepper to taste. Allow the mixture to simmer and soften more until it turns to a thick chunky paste-like consistency (about 3-4 minutes). Remove from heat and set aside.
  3. While the tomatillo mixture is cooking, cut the pita into small triangle shapes. Drizzle or brush with olive oil and season with salt and pepper to taste. Arrange the slices in a single layer on a baking sheet and place in the oven for 6-7 minutes, until golden and crisp. Remove and set aside.
  4. Next, use a spoon to create two wells in the center of the pan of finished tomatillo sauce. Crack an egg into each of the wells, sprinkle with feta cheese crumbles, salt, and pepper, then place the pan in the oven to bake for about 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. Remove from the oven and allow the dish to set for 2 minutes.
  5. Serve with the baked pita chips - they are perfect for dipping! Enjoy!

If you are looking for even more skillet recipes, you’re in luck! The Sunday Supper family is sharing a huge array of options for you to peruse!

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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