Hatched Eggs

Hatched Eggs
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 30 mins

The New Mexico chili pepper comes in mild and scorching; make sure you're getting the right pepper for your taste buds.


6large green Hatch peppers
2tablespoons vegetable oil, divided
1/2teaspoon ground cumin seed
6 eggs, beaten
1/4teaspoon salt
1/2cup shredded queso blanco or Monterey Jack cheese
1/4cup sour cream
Snipped fresh cilantro


  1. Preheat grill or broiler. Brush peppers with 1 tablespoon oil. Grill or broil until skins char and peppers are slightly softened (about 10 minutes), turning several times. Let peppers cool. Peel and discard skins.
  2. Make a T-shaped cut along the side of each pepper; remove seeds and membranes. (For hotter stuffing, save seeds.)
  3. Heat remaining oil in a nonstick skillet over medium-high heat. Add cumin, then pour eggs into skillet. Add salt and saved pepper seeds, if using. Stir and cook eggs to scramble. Set aside to cool. Add cheese to egg mixture.
  4. Spoon filling into each pepper. Place on a foil-lined rack. Grill on lowest setting of a closed grill or bake in a 350F oven until heated through. Serve with sour cream and snipped cilantro.

Recipe by David Feder.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 170
  • Fat 14g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 4g
  • Cholesterol 200mg
  • Sodium 230mg
  • Potassium 125mg
  • Carbohydrate 2g
  • Fiber 0g
  • Sugars 1g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 10%
  • Iron 6%