Anaheim Chile Shakshuka
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
½ pound tomatillos, diced
2 cloves garlic, minced
3 Anaheim chiles, roasted, peeled, and seeded
2 tablespoons green harissa paste
¼ cup water
Feta cheese crumbles
Preheat the oven to 450 degrees F.
Heat a deep sided pan or cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil, the diced tomatillos, and garlic. Saute 6-7 minutes until softened, then add the diced Hatch chiles, the harissa paste, and ¼ cup water. Season with salt and pepper to taste. Allow the mixture to simmer and soften more until it turns to a thick chunky paste-like consistency (about 3-4 minutes). Remove from heat and set aside.
While the tomatillo mixture is cooking, cut the pita into small triangle shapes. Drizzle or brush with olive oil and season with salt and pepper to taste. Arrange the slices in a single layer on a baking sheet and place in the oven for 6-7 minutes, until golden and crisp. Remove and set aside.
Next, use a spoon to create two wells in the center of the pan of finished tomatillo sauce. Crack an egg into each of the wells, sprinkle with feta cheese crumbles, salt, and pepper, then place the pan in the oven to bake for about 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. Remove from the oven and allow the dish to set for 2 minutes.
Serve with the baked pita chips – they are perfect for dipping! Enjoy!
Slightly adapted from helpfulhomemade.com