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The Dish: Hatch Green Chile Eggs


Jesse Tyler Ferguson shared one of his favorite recipes.

Jesse Tyler Ferguson has become America's gay sweetheart since he began his run as Cam on ABC's Modern Family. The actor and activist is also a self-proclaimed foodie. He and his husband, Justin Mikita have invested in a Los Angeles French bistro, Terrine, and he runs a food blog with friend, Julie Beth Tanous.

A New Mexico native, his favorite foods have a southwestern flair. He shared with us one of his favorite recipes, Hatch Green Chile Eggs.

"The inspiration for the dish came from some freshly roasted hatch green chiles that my brother brought back to me from our home state of New Mexico," he explains on his blog. "But canned is just as delicious! I always have a few cans in my pantry to feed my chile cravings." 

Try Jesse Tyler Ferguson's Hatch Green Chile Eggs at home or put your own spin on the recipe.


1 Tablespoon olive oil
1 yellow onion, peeled, cut in half and thinly sliced
1 clove of garlic, smashed
8 ounces (about 2 links) chorizo
1 (28-ounce) can crushed tomatoes
1 (4 oz) can Hatch diced green chiles, mild*
1 teaspoon dried oregano 
¼ teaspoon fine sea salt
Fresh ground pepper to taste
4 large eggs
1/2 cup grated cheese (we used a combination of cheddar and gruyere) 
¼ cup fresh parsley leaves
1 jalapeno, thinly sliced to garnish 

*The jalapeños and chorizo give this dish some heat, so we used mild green chiles, but if you want more bite then by all means, buy the HOT chiles!  


Drain the tomatoes through a fine strainer and reserve ½ cup of the liquid. Carefully keeping the yolk intact, crack the eggs into 4 small, individual bowls or glasses.

In a heavy bottomed skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until the onion starts to become translucent, about 5 minutes. Crumble in the chorizo and sauté until fully cooked through, about 5 minutes. Add the strained tomatoes, the Hatch green chiles, oregano, salt, and pepper. Stir to combine, and then pour in half (¼ cup) of the reserved tomato liquid. Taste and season with more salt and pepper if needed. The mixture should be thick, not runny, but if it seems too dry you can add a little more of the tomato juice at this point.

Use a spoon to make four pockets in the mixture and carefully pour the eggs into each. Turn the heat down to medium heat, place a lid on the pan, and cook until the egg whites are just set, about 2 minutes. Turn the burner off and sprinkle cheese over the top. Put the lid back on for just a minute to melt the cheese, then garnish with parsley leaves and dig in immediately! 

We recommend eating this straight outta the pan!

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