Hatch Chiles & Cheese Over Easy

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Since arriving in Fort Worth at the start of this month, I’ve been less consumed with being the new girl in town and more into all the new things this town can offer. My foodie favorite is Hatch Chiles from an awesome new grocer called Central MarketScreen Shot 2013-08-15 at 2.20.42 PM

The Hatch Chile Festival was not the traditional festival I thought it to be–more of an in-store roasting and celebration than an off-site extravaganza. Nevertheless, my spicy side had to try, so I picked up some of those big green chiles, the “Hot” ones, one night before a Rangers game.

Were they as “Hot” as advertised? I didn’t really think so. But these once-a-year peppers from New Mexico are fresh and tasty. I thought they’d be the perfect compliment to eggs. Some simple cheese and red pepper spice later, I had an excellent Southwestern breakfast. It’s not novel, but it is good. Lots of egg-white protein and some capsaicin make for a delightfully healthy mix.Screen Shot 2013-08-15 at 2.20.16 PM

Ingredients

1/2 small Hatch chile, sliced into rings

4 egg whites or 1 egg + 3 egg whites

1 oz. fresh cheese, crumbled or sliced

1 T fresh salsa

optional: Red pepper flakes

Directions

-Lightly grease a skillet. Add in eggs one at a time after the skillet has reached medium-medium heat. Cook until almost all of the egg white has hardened, and then using a wide spatula, flip carefully.Screen Shot 2013-08-15 at 2.21.04 PM

-While eggs are cooking, prepare other ingredients as necessary. When egg is cooked through, plate it. Top with cheese first, then chiles, then salsa and spice. The egg should be hot enough for the cheese to melt down a bit on it’s own, but if not you can microwave on high for about 30 seconds.

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