One Pot Spicy Eggs and Potatoes #dinner #recipes

Would you be able to try and accept this? That I'm making a hot ancho bean stew custom made tomato stew sauce (whatever you do, don't glance back at the most recent month of recipes to check if this is my new fixation, however for genuine kindly don't) to cover a horde of fiery, salty, seared potatoes, a bunch of destroyed kale, and, uhhhhhm, EGGS?

I believe what's going on here is that I'm less of an egg-hater and a greater amount of an egg-egotist, on the grounds that there ARE specific kinds of egg recipes that I will eat, and eat, and eat. Delectable eggs are out there, and for me, they quite often include delicate yolks and enormous gobs of rich goat cheddar.

I needed so severely to make this recipe for breakfast. I truly did. In any case, I have an extremely hard time doing appetizing in the first part of the day, particularly when it includes making a flavorful onion-and-garlic stew sauce at or before Espresso Time. Just… proved unable.

However, I could and most certainly made this semi-brunchy recipe for supper. What's more, I did that multiple occasions over the most recent couple of weeks. What's more, I anticipated it with its dried up white bread for sauce dousing each and every time.

Also try our recipe Smoky Tomato & Halloumi Bake

One-Pot Fiery Eggs and Potatoes with a custom made tomato stew sauce, kale, potatoes, eggs, and velvety goat cheddar! DEElish!

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 white onion, roughly chopped
• 3 cloves garlic, minced
• 3 teaspoons ancho chili powder, divided
• 1 teaspoon salt
• 1/2 cup chicken or vegetable broth
• 1 28 ounce can tomatoes (can be diced or whole)
• 5–6 eggs
• 1 cup diced potatoes (like those little Klondike golden baby potatoes)
• 2 cups kale, chopped finely
• 4 ounces goat cheese

INSTRUCTIONS

1. SAUCE: Heat one tablespoon oil in a deep pot over medium heat. Add the onions and saute until very soft. Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes. Simmer for 10-15 minutes. Transfer to a blender and puree until smooth.
2. POTATOES: In the same pot that the sauce was in, heat the remaining one tablespoon 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. Add the sauce back to the pot (be careful – it might splatter if it’s too hot) and simmer for another 10 minutes to cook the potatoes.
3. EGGS AND KALE: Stir in the kale. Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep cover on for another 5 minutes. This should give you medium-soft yolks. Leave the cover on as much as possible during this time so that heat does not escape – I found it easiest to just shake the pan lightly to check the doneness of the eggs (if they jiggle a lot, they’re probably not done). Top with goat cheese and serve with crusty bread for sopping up that sauce.

Read more our recipe : Lemon Chicken Piccata with Capers

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