Eggs in Hatch Chile-Spiced Tomato Sauce is the perfect dish to find comfort in any time of day. It goes from breakfast to dinner with no trouble thanks to big flavor and satisfying ingredients.
What’s your favorite comfort food for breakfast? My mom’s French toast comes to mind, and so does a piping hot and frothy cappuccino, crispy, golden hash brown potatoes, and brightly colored fruit smoothies. Breakfast is where it’s at in my opinion!
You could eat Eggs in Hatch Chile-Spiced Tomato Sauce for any meal of the day since it’s filling and flavorful, but it was calling my name for breakfast recently as I was looking for a big bowl of comfort.
You see, I was getting ready to head off for some unexpected dental work, which I despise and freak out over (for no good reason, really).
I had a mix of greens on hand and decided to add a few big handfuls of arugula and spinach to this dish for some extra fiber and color. You don’t have to use Hatch chiles for this dish, but in my house, we’re a little obsessed with them.
A Hatch chile sighting in the grocery store at this time of year sends us into a tizzy and we gather up as many as our freezer will store, roast them, and keep them on hand for any occasion.
You could substitute any green chile in this dish (jalapeño, Poblano, Anaheim, etc.), or simply shake in a few dashes of your favorite hot sauce if you’d prefer.
I cooked my eggs a little longer than some people might like since I don’t always love runny yolks. My poached eggs ended up a bit on the harder side, but you do what you like!
Eggs in Hatch Chile-Spiced Tomato Sauce is a skillet dish that you’ll love for a few reasons, one being that you’ll only have one pan to clean at the end of your meal! It’s exceptionally easy to make, teeming with flavor, color, and comfort, and it’s just the right dish you can make when your fridge is low on ingredients.
If you’re interested in roasting Hatch chiles, check out my step-by-step guide, and recipe for Roasted Hatch Chile and Corn Chowder. If you have your hands on some Hatch chiles, try my recipe for Roasted Hatch Chile and Corn Stacked Enchiladas.
This makes a great meal any time of day, and it's also great for those times when the fridge is running low on supplies. A skillet specialty!
5 based on 8 review(s)
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 cup chopped, roasted Hatch chilies (you can use canned chilies)
- 1 (14.5-ounce) can diced tomatoes in juice
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups (packed) greens (I used a spinach-arugula mix)
- Add a skillet to medium heat. When hot, add the olive oil and allow it to heat for about a minute.
- Add the onion and cook for 3-4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds. Add the tomato paste and stir it into the mixture until it’s broken down.
- Add the Hatch chilies, stir the mixture, and cook for about a minute. Add the diced tomatoes and their juice, stirring to combine. Add the wine, salt, pepper, and red pepper flakes. Increase the heat slightly, and stir, cooking a few minutes or so until some of the liquid is absorbed.
- One at a time, crack each egg into the sauce without disturbing the yolk. Cover and cook for 3-5 minutes, or until the egg whites have set.
- Remove from the heat and serve immediately with toast on the side.
Serve with toast or a great, rustic bread.