August 11, 2017 lyukum

Shakshuka with Hatch and Dukkah

Shakshuka with Hatch

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
Print Recipe
Cook Time 10minutes
Servings portions
Print Recipe
Cook Time 10minutes
Servings portions
Ingredients
Units:
Ingredients
Units:
Instructions
  1. 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.
  2. Add green harissa, cook it stirring for a few minutes until hot. Add 1/2-1 cup of hot water, stir. Season to taste.
  3. 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.
  4. Spoon eggs with sauce into individual plates and serve with yogurt or labneh, sprinkled with dukkah.
Powered byWP Ultimate Recipe
Tagged: , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LET'S COOK TOGETHER!

#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.