Hatch Chile Breakfast Flatbread

Broil the hatch chiles

1. Preheat the broiler. When screaming hot, place the desired number of hatch chiles onto a baking sheet.
2. Broil for 10-15 minutes, or until the skins of the chiles are blistered and blackened.
3. Remove from the oven, and let cool for a few minutes.
4. Transfer the chiles to a plastic bag.
5. Let the chiles steam in the plastic bag.
6. When the chiles have come to room temperature, remove from the bag.
7. The blistered skins should easily peel away from the chiles. Remove the blistered and blackened bits as best as you can.
8. Slice the hatch chiles for the flatbread.

Make the flatbread

1. Preheat the oven to 450°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Place the flatbread in the middle of the prepared baking sheet. (You can probably fit two flatbreads onto a larger baking sheet if you so desire.)
3. Measure the enchilada sauce onto the flatbread, and spread evenly.
4. Sprinkle the mozzarella cheese onto the flatbread.
5. Arrange the roasted hatch chiles on top of the mozzarella cheese.
6. Crack the egg, and break it near the center of the flatbread. (If the shell breaks and some pieces get into the raw egg, carefully pick them out with your fingers, then wash your hands well.)
7. Transfer the prepared flatbread(s) into the oven.
8. Bake for 8-10 minutes, or until the egg is just set if you want an oozing yolk. Bake for 15 if you want the yolk to be cooked through.
9. Remove from the oven, and let cool for 5 minutes.
10. Slice, and enjoy warm!