Fresh Hatch Chile Shakshuka | Dorothy Lane Market

Fresh Hatch Chile Shakshuka

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

Don't forget the DLM Artisan Farmhouse Bread, a perfect match for this spicy brunch star when toasted. 


  • cups stemmed, seeded, and chopped Hatch Chiles
  • 2 tomatillos, husks removed
  • 3 garlic cloves
  • 1 bunch cilantro, chopped
  • 1 Tbsp white vinegar
  • 1 tsp oregano
  • ½ tsp cumin
  • ½ tsp ancho chile powder
  • 4 organic eggs


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, if desired.


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