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One-Pot Spicy Eggs and Potatoes with Goat Cheese

One-Pot Spicy Eggs and Potatoes

37 reviews / 4.8 average

Can you even believe this?

That I’m making a spicy ancho chili homemade tomato simmer sauce (whatever you do, don’t look back at the last month of recipes to check if this is my new obsession, but for real please don’t) to cover a crowd of spicy, salty, pan-fried potatoes, a handful of shredded kale, and, uhhhhhm, EGGS?

Hold the phone.

Spicy Eggs and Potatoes two images.

There is so much fickleness in the egg department of my life.

I know, IknowIknowIknow. I say this every time I post an egg recipe, but honestly you guys, I really don’t like eggs. And this is not just me saying this for a nice blog story – I don’t actually like them. Of course, then it makes total sense that I married a man whose single most confident home-cooked recipe in all his life is straight up scrambled eggs, and that I would then go on to have a food blog and post recipes for various preparations of the dreaded slash beloved eggs, trying to tell you every time that, no, for real, it’s one of the best meals I made all month.

I know I seem like a liar sometimes, but this? This is a make-it-more-than-five-times kind of a meal for me. And it’s e-g-g-s.

TWILIGHT ZONE.

Potatoes on a cutting board.
Potatoes in a pot.

I think what’s happening here is that I’m less of an egg-hater and more of an egg-snob, because there ARE certain types of egg recipes that I will eat, and eat, and eat. Delicious eggs are out there, and for me, they almost always involve soft yolks and large gobs of creamy goat cheese. Such as:

poached on avocado toast

poached on spaghetti marinara

scrambled with goat cheese and pesto veggies

baked with potatoes and Gruyere cheese

poached in spicy tomato sauce with pan-fried potatoes LIKE DIS YA’LL

One-Pot Spicy Eggs and Potatoes.

I wanted so badly to make this recipe for breakfast. I really did. But I have a really hard time doing savory in the morning, especially when it involves making a savory onion-and-garlic simmer sauce at or before Coffee Time. Just… couldn’t.

But I could and most definitely did make this semi-brunchy recipe for dinner. And I did that many times over in the last few weeks. And I looked forward to it with its crusty white bread for sauce soaking every single time.

Between the spicy tomato sauce, the spicy pan-fried potatoes, the fresh powerhouse kale, the soft and creamy eggs WITH THE GOAT CHEESE melted in hunks all over the top, and the buttered white crusty bread that is there to sop up all your delicious sauce and make you feel happy things, there is so much to love about this colorful, cozy one-pot spicy eggs and potatoes recipe.

EGGS! EGGS! EGGS!

Spicy Eggs and Potatoes with a homemade tomato sauce, kale, potatoes, eggs, and creamy goat cheese on a white plate with a fork.
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Spicy Eggs and Potatoes in a pot.

One Pot Spicy Eggs and Potatoes


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

One-Pot Spicy Eggs and Potatoes with a homemade tomato simmer sauce, kale, potatoes, eggs, and creamy goat cheese! DEElish!


Ingredients

Scale
  • 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)
  • 56 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.

Notes

This serves four, but that’s sort of awkward since there are six eggs. I just found that sometimes I’d want two eggs and sometimes I wanted just one, so usually it worked up to about four servings total.

  • Category: Breakfast
  • Cuisine: Spanish

Keywords: eggs and potatoes, spicy eggs, spanish eggs and potatoes

Recipe Card powered by Tasty Recipes logo
One Pot Spicy Eggs and Potatoes with Goat Cheese - a simple homemade sauce with spicy pan-fried potatoes, kale, creamy eggs, and goat cheese. DANG that's good! 350 calories.

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Recipe rating

155 Comments

  1. Pinch of Yum Logo

    Pretty sure you could convert anyone to loving eggs with a dish like this. I already love them, so I’m sure I’d be absolutely obsessed with this one!!

    1. Pinch of Yum Logo

      Well, Lindsay, you surprised me with this egg recipe ~ I remember reading about a year ago a post how you were iffy at best with eggs. My husband says eggs don’t taste all that good but will eat them because I want him to and to set a good example for the kids. Nothing can beat eggs and potatoes in my book. Nothing! Looks so so good!! I even like the spicy swirl you put on them.

      But why does add for Christian Mingle the movie keep popping up on your website targeting me? I feel like “big brother” is watching…….1984 is here…..

  2. Pinch of Yum Logo

    I’ve with you on the savory stuff for breakfast–I’d rather have it for dinner. This seems like a warm and comforting dinner for a winter night! Love that shot of the potatoes cooking! It’s been so inspiring to see your how your food photos evolve!

  3. Pinch of Yum Logo

    I’m not even a little bit of an egg eater but I have a house full of them. I might win the breakfast for dinner battle with this one! And happily eat pancakes while they enjoy this spicy egg-y goodness.

  4. Pinch of Yum Logo

    I love spicy eggs like this. When I used to live in US I had my favorite breakfast restaurant and I always ordered spicy tortilla eggs, yum… it was really good:) I am dreaming about it now..

  5. Pinch of Yum Logo

    I have always gone by the calculations; having enough for half of your guest/family to have seconds. I learned this from Nigella Lawson and it has always worked! So your recipe 🙂 is perfect for four.
    Super oozy egg goodness is good at any time for me, I might tone down the spice at bit for breakfast though.

    1. Pinch of Yum Logo
      Lorrie

      I’m with you, eggs are my favorite any time of day and so versatile. I never thought of them this way but I’m definitely making it soon.

  6. Pinch of Yum Logo

    I am not a huge egg fan (I don’t care for runny yolks. I know I’m weird) but my husband is. He could eat 2 sunnyside eggs over hashbrowns every morning. So this will be a nice way to change it up.

  7. Pinch of Yum Logo
    kristy

    this recipe resonates with me this morning, but, I have a somewhat silly question…. is Ancho Chili Power all that different from the more generic “chili power” already existing in most cupboards?

    or do i now have a justifiable excuse to further add to my spice collection that already overflows from the spice rack on the pantry door and takes over nearly a third of the pantry “baking” shelf.

      1. Pinch of Yum Logo
        Susan

        I just made this last night for dinner and I used regular chili powder. It wasn’t at all spicy, just a warm, slightly smokey flavor. I was okay with that but my husband added in some siracha to make his spicy. Still delicious though! Wonderful yummy comfort food.

    1. Pinch of Yum Logo

      Yes I find that it’s more smoky, more of a deep, rich flavor rather than the traditional red chili powder. There’s more oomph to it, IMO. But chili powder could totally work!

    2. Pinch of Yum Logo

      Ancho chile powder is the same as pasilla. You can find that in the ‘hispanic’ spices section at any grocery!

    3. Pinch of Yum Logo
      Joe ,m

      I believe ancho is the typical chili, look at the ingredients on your chili powder, it may say main chili is ancho

  8. Pinch of Yum Logo
    Peggy

    Oh my Yummmm! Love eggs, love spicy, love breakfast! Can’t wait to make this for Sunday brunch! My crowd is going to be thrilled.

  9. Pinch of Yum Logo

    I thought the same thing when I saw this post Lindsay!! I was like Lindsay is really in love with these flavors lately and not to forget the convenience of one pot meals!!! Looks so mouth watering good though!