It’s Hatch Chile season out here in the Sonoran Desert. I am obsessed with hatch chiles on eggs.

Cook corn tortillas first, place on plate. A note about corn tortillas – I am now making mine homemade thanks to my friend Jill of Wish I Were There.  Jill  introduced me to La Guera Tamalera where you can buy Non-GMO organic Corn Masa.

Here is Jill’s Recipe:

I usually do increments of 4oz masa to 2/3c water, and sea salt. I usually double or triple (8oz/12oz), depending on how many peeps are eating. Mix, and then usually add a few more small handfuls masa until it feels right – not sticky, pliable but not dry.  I usually weigh the masa, because if it takes on humidity it will be heavier etc and we usually have our scale out.  When you press it (with plastic wrap on the press, always!) it shouldn’t be difficult to deal with or gooey. If it is, just throw it back in the bowl and add more water or masa until it’s right! Cook in dry pan – no oil. Med heat, both sides. If it’s bubbling quickly (or at all) then pan is too hot.

You’ll use a tortilla press to make these as mentioned in the recipe above. Read more about tortilla presses HERE.

Now fry or poach some delicious farm raised eggs and place on top of corn tortillas. Finally the green chilies. I buy mine when they are in season from a local Mexican market already roasted and bagged. I just pop out as many as needed for my recipe, clean the seeds out and chop then small. I load these on top of the poached egg.

Salt and pepper and enjoy!

BONUS NOTE: Hatch Green Chiles freeze well and will keep for up to one year in the freezer. Fall heat all year round!