Hatch Season

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.

How Tos

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!

Charring Poblanos
Charring Poblanos

Shakshuka with Hatch and Dukkah

Cook Time10 mins
Total Time10 mins
Course: Breakfast, Main Dish
Cuisine: Middle Eastern, Southern
Keyword: harissa, hatch green chili pepper, recipe, shakshuka, spiced, vegetables
Servings: 6 portions


  • 6 each eggs
  • 1 each onion peeled and diced
  • 3 each Hatch green chili peppers charred, peeled, and diced
  • 1 cup green hatch harissa (see recipe in my online collection)
  • 1 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 6 tbsp labneh strained kefir or greek yogurt
  • 2 tbsp green 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.
Shakshuka with Hatch