Hatch Chile Shakshuka

Hatch chiles are a natural fit with the flavor profile of this favorite North order. African breakfast

Makes 2 servings

2 tablespoons olive oil

1 onion, thinly sliced

4 Hatch chiles, seeded and sliced

into thin strips

4 garlic cloves, minced

1 tablespoon smoked paprika

1 teaspoon ground coriander

½ teaspoon ground caraway

½ teaspoon ground cumin

Zest and juice of 1 lemon

1 (14½-ounce) can diced tomatoes Salt and pepper, to taste 4 eggs

¼ cup feta cheese, crumbled

2 tablespoons cilantro leaves

Instructions:

Heat the oil in an 8-inch skillet over medium heat. Add the onion and Hatch chile and let it lightly char without moving, about 5-6 minutes. Turn the peppers and onion and repeat until tender, another 4-5

minutes. Add the garlic, paprika, coriander, caraway and cumin and mix, cooking until fragrant, about 30 seconds. Stir in the lemon zest and juice and tomatoes. Bring to a simmer and add salt and pepper to taste. Cover and cook for 10 minutes. Remove lid and make 4 depressions in the sauce. Crack an egg into each of the depressions, cover and reduce

heat to lowest setting. Let shakshuka cook until the egg whites are just set and yolks still runny, about 6-8 minutes. Sprinkle with feta cheese and cilantro and serve with crusty bread.

Nutrition per serving:

402 calories, 27 g fat (8 g saturated fat), 344 mg cholesterol, 365 mg sodium, 22 g carbohydrates, 4 g dietary fiber, 13 g sugar, 19 g protein