Every year, I celebrate Hatch season with an annual cooking class. Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.
The best way to enjoy Hatch during the season is to char plenty of green chiles on a hot grill, peel them, remove seeds and veins, and store refrigerated in a closed container. Once done, making dishes with Hatch is quick and easy, takes just minutes. Prep more Hatch on a weekend and eat Hatch dishes all week long! Don’t have a grill? Buy them roasted at Central Market, HEB, or Whole Foods. They are more expensive and difficult to peel, though. Last year Central Market sold them roasted and peeled — even more expensive. If you have a gas stove, you can char peppers on the open flame. But only 1 or 2 at a time. But your kitchen will be filled with an amazing fragrance!
Keyword: harissa, hatch green chili pepper, recipe, shakshuka, spiced, vegetables
1eachonionpeeled and diced
3eachHatch green chili pepperscharred, peeled, and diced
1cupgreen hatch harissa(see recipe in my online collection)
1 1/2tspkosher salt
6tbsplabnehstrained kefir or greek yogurt
2tbspgreen hatch dukkah(see recipe in my online collection)
Heat the olive oil in a large frying pan over medium heat. Add onions and saute until sweet and fragrant, slightly golden. Add diced hatch peppers, stir, and cook for 1 minute.
Add green harissa, cook it stirring for a few minutes until hot. Add 1/2-1 cup of hot water, stir. Season to taste.
Make 6 indentions in the sauce. Gently break the eggs and pour each egg white into each indention. Use a fork to swirl the egg whites a little bit with sauce. Simmer on low heat for 5 minutes. Add egg yolks into each indention and cook for 5 more minutes. Remove from heat and let eggs settle for a few more minutes before serving.
Spoon eggs with sauce into individual plates and serve with yogurt or labneh, sprinkled with dukkah.