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.
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.
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!!!
- 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
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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
- Sweet Potato, Bacon, and Egg Skillet by Positively Stacey
Favorite Skillet Sides
- Crispy Roasted Sweet Potatoes by Home Sweet Homestead
Favorite Skillet Entrees
- Alex’s Favorite Skillet Meal by The Freshman Cook
- Apple, Squash and Chicken Skillet by The Redhead Baker
- Black Bean and Rice Skillet by Wholistic Woman
- Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
- Chili Joes by A Kitchen Hoor’s Adventures
- How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
- Clean Eating Hamburger Helper Skillet by A Mind Full Mom
- Creamy Paprika Chicken & Peppers by My Life Cookbook
- Easy Pink Pasta Skillet by Family Foodie
- Easy Skillet Lasagna by New South Charm
- Greek Turkey Spinach Skillet by Cooking Chat
- Hatch Chile Shakshuka by Helpful Homemade
- Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
- Huevos Rancheros by The Hungry Goddess
- Japanese Korean Tofu Sliders by The Ninja Baker
- Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
- Kung Pao Chicken by A Day in the Life on the Farm
- Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
- Loaded Skillet White Pesto Pizza by Crazed Mom
- One Pan Taco Rice Skillet by The Chef Next Door
- One Pot Beef Stroganoff by My World Simplified
- Pork and Sweet Potato Hash by The Bitter Side of Sweet
- Pork with Gingered Pluots by Palatable Pastime
- Salsa Chicken Skillet by Bottom Left of the Mitten
- Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
- Smothered Potatoes and Sausage by Sunday Supper Movement
- Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
- Spicy Sausage Pasta Skillet by Caroline’s Cooking
- Summer Squash Frittata by Pies and Plots
- Tamale Pie by Monica’s Table
- Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
- Veggie-Packed Sloppy Joes by Powered By BLING
- Yellow Rice Skillet by Cricket’s Confections
Favorite Skillet Desserts
- Fudgy Skillet Brownies by That Skinny Chick Can Bake
- Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake
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