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If you’re searching for a quick yet satisfying meal that bursts with flavor, look no further than the Hatch Chili Egg Noodle Skillet. This dish brings together the comforting texture of egg noodles with the vibrant flavors of Hatch green chilies, creating an irresistible combination that will delight your taste buds. Whether you're navigating a busy weeknight or simply craving something delicious, this skillet recipe is perfect for anyone looking to whip up a meal in no time.

Hatch Chili Egg Noodle Skillet

Discover the deliciousness of the Hatch Chili Egg Noodle Skillet, a quick and flavorful meal perfect for busy weeknights. This dish combines soft egg noodles with the zesty taste of Hatch green chilies, making every bite a delightful experience. Packed with nutrients from fresh vegetables, eggs, and cheese, it’s as wholesome as it is satisfying. Easy to prepare, this skillet recipe can be adapted to your taste, offering a culinary escape that will impress your family and friends. Enjoy a comforting meal that celebrates vibrant flavors and nutritious ingredients!
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Ingredients
  

12 oz egg noodles

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium Hatch green chilies, roasted, peeled, and diced (or canned if not available)

1 cup diced bell peppers (choose red or orange for added sweetness)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

4 large eggs

1 cup shredded cheese (cheddar or pepper jack work well)

Fresh cilantro, for garnish

1 avocado, sliced (for serving)

Instructions
 

Cook the Noodles: In a large pot, bring a generous amount of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they reach an al dente texture. Once cooked, drain the noodles and set them aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Incorporate the minced garlic, diced Hatch chilies, and bell peppers into the skillet. Continue cooking for an additional 3-5 minutes, stirring occasionally, until the bell peppers are tender.

      Add Spices & Noodles: Sprinkle the ground cumin, smoked paprika, chili powder, along with salt and pepper over the sautéed vegetables. Stir well to ensure the spices coat the vegetable mixture evenly. Next, gently fold in the cooked egg noodles, mixing everything until well combined and heated through.

        Prepare the Eggs: Create four small wells in the mixture using a spoon. Carefully crack an egg into each well, taking care not to break the yolk. Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the egg whites have set while leaving the yolks slightly runny. If you prefer firmer yolks, allow them to cook a few minutes longer.

          Add Cheese: Once the eggs are nearly set, evenly sprinkle the shredded cheese over the top of the skillet. Cover again for another minute or two, allowing the cheese to melt beautifully.

            Garnish & Serve: Remove the skillet from the heat. Generously garnish with fresh cilantro to enhance the flavor and presentation. Serve the dish immediately alongside fresh slices of avocado.

              Prep Time, Total Time, Servings:

                10 minutes | 25 minutes | Serves 4