New Mexico Chile Shakshouka

Recipe credit to: Jenny Green

Prep time: 7-10 minutes

Cook time: 20 minutes

Total time: 27-30 minutes

New Mexico Chile Shakshouka

Ingredients

• 1 tbsp. extra virgin olive oil
• ½ cup diced onion
• 1 ½ cups diced tomatillos
• 1 ½ cups diced New Mexico chile (fresh or roasted, red or green)
• 1 tsp. salt
• 1 tsp. New Mexico red chile powder
• ½ tsp. pepper
• 4 cups diced heirloom tomatoes
• 6 large eggs
• 2-3 sliced scallions (green parts), for garnish

Directions

1. Preheat oven to 350°F.
2. Heat a large, oven-proof skillet over medium heat and add the olive oil, onion, tomatillos, chile, chile powder, salt and pepper.
3. Stir until the onions are translucent, for about 6 minutes.
4. Place the tomatoes in a food processor or blender, and pulse until finely chopped. Add to the skillet , stir and let cook for 5-7 minutes.
5. Make 6 wells in the tomato mixture with a wooden spoon for the eggs.
6. Crack the eggs in a small dish, one by one, and gently pour into the wells.
7. Let the eggs simmer for 3 minutes on the stovetop, and then place in the oven for another 5 minutes, or until eggs whites are set but the yolks are still a little runny.
8. Remove skillet from the oven and sprinkle green onions on top.
9. Serve and enjoy!