Fresh Hatch Chile Shakshuka

1½ cups stemmed, seeded, and chopped Hatch chiles
2 tomatillos, husks removed
3 garlic cloves
1 bunch cilantro, chopped
1/4 cup DLM Pure Olive Oil
1 Tbsp onion, chopped
1 Tbsp white vinegar
1 tsp oregano
1/2 tsp cumin
1/2 tsp ancho chile powder
Salt, pepper, and Tabasco® to taste
4 organic eggs
DLM Farmhouse Bread, toasted

Preheat oven to 400°F. In a food processor, pulse Hatch Chiles,

tomatillos, garlic, cilantro, olive oil, onion, white vinegar, oregano, cumin, and ancho chile powder until finely chopped. Season to taste with the salt, pepper, and Tabasco®. Place sauce in an oven-proof sauté pan and heat over a low simmer. Make four indentations in the sauce and crack an egg into each. Cover with a large sheet of aluminum foil and transfer the pan to the oven. Bake 10 to 12 minutes or until the egg whites are just set and the yolks are still runny. Serve with toasted DLM Farmhouse Bread.

Makes 2 servings

Allergy Warning: Contains eggs and wheat