One-Pot Eggs and Potatoes
Eggs, potatoes, kale, and tomatoes are transformed in this cross-cultural mash-up.
Ingredients
- 2 cups kale chopped finely
- 1 cup diced potatoes
- 1/2 white onion roughly chopped
- 1/2 cup chicken or vegetable broth
- 1 can tomatoes 28 oz.
- 5-6 eggs
- 3 cloves garlic minced
- 2 tablespoons olive oil divided
- 3 teaspoons ancho chili powder divided
- 1 teaspoon salt
- Optional for serving
- Crusty bread
- 4 ounces goat cheese
Instructions
Sauce
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Heat one tablespoon oil in a deep pot over medium heat. Add the onions and saute until tender. Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes.
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Simmer for 10-15 minutes. Transfer to a blender and puree until smooth.
Potatoes
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In the same pot, heat the remaining olive oil over medium heat. Add the potatoes and remaining one teaspoon of ancho chili powder. Saute the potatoes for a few minutes until browned out the outside.
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Add the sauce back to the pot and simmer until the potatoes are cooked about 10 minutes.
Eggs and Kale:
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Stir in the kale. Use a spoon to make little nests for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low and the cover on, cook the eggs for 10 minutes.
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Remove from heat and keep cover on for another 5 minutes. This should give you medium-soft yolks. Cook longer if you like more set yolks.
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Top with goat cheese and serve with crusty bread for sopping up that sauce.
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Enjoy! 😀
