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I made the for a breakfast potluck at work. I doubled everything, and it was the hit in the office. Thanks!!
Pamela Bacon
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.
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.
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:
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
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!
One Pot Spicy Eggs and Potatoes
- 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
- 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
- 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.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
- Cuisine: Spanish
Keywords: eggs and potatoes, spicy eggs, spanish eggs and potatoes
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!!
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…..
I loooooove the idea of one-pot recipes!! Can’t wait to try this out! Pinning!
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!
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.
Wow! Your post is really inspiring! I want to go in my kitchen and make this immediately!))
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..
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.
Oh wow! These look WONDERFUL! I will be trying soon!
How can one hate eggs…i wonder. I can eat eggs for any meal, any time of the day!! and this is my next to try recipe. I am making making making this
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.
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.
I don’t like eggs either! So I totally believe that statement mixed with a love for this dish. Because this looks awesome. Definitely trying this asap. Pinned! 🙂
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.
I have the same question on the Ancho vs regular chili powder. Thanks!
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.
Thanks for the comment Susan!
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!
Ancho chile powder is the same as pasilla. You can find that in the ‘hispanic’ spices section at any grocery!
I believe ancho is the typical chili, look at the ingredients on your chili powder, it may say main chili is ancho
Omgaaaah. I think I’m in love. I just wanna eat this now for bfast. Nom nom. Looks so tasty!!! Can’t wait to try it.
I LOVE eggs. My husband only likes them fried. This looks like a must to make this week. I just made more goat cheese so that is handy. I just wish I was getting eggs from my chicks.
How yummy does this look? This looks like a great way to start the day.
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.
yeah…this makes eggs look to die for. I’m not much of an egg gal either, but you mentioned goat cheese and I kind of fell off my chair. 🙂
This sounds amazing!! I’m pretty sure I’m going to make it, like, RIGHT THIS SECOND. Also, I’m with you on the goat cheese – it makes everything OH so much tastier.
Looks great! For a second I thought of a slice of bread that I would dip in the first photo but then I realized I need to make this on my own first 🙂
I love recipes like this in winter – rich, spicy and nourishing – my kind of comfort food!
Absolutely delicious. It looks like the Middle Eastern Shakshoukha or the Parsi Tamota par edu… https://ishitaunblogged.com/2014/11/02/kebab-bistro-a-parsi-lunch-buffet/
yes! inspired by shakshoukha!
Oh man, I love baked eggs in red sauce but this with the potatoes and goat cheese is over the time. Dinner tonight!
This looks amazing!!!! And a great option for vegetarians for dinner….high in protein, fat and carbs! A balanced meal if you’re looking to stay fit!
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!
Mmm!!! Love the spiciness of this dish! Good way to mix it up a little with these two faves!
This dish looks absolutely divine!