Hey Hey Foodies!
Who likes Brunch?! For someone who doesn’t always like eggs – I somehow am OBSESSED with Brunch! 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 spinach, 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 a 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.
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.
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.
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 spinach,
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 recipe.
EGGS! EGGS! EGGS!
- 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 broth (low sodium if possible)
- 1 28 ounce can tomatoes (can be diced or whole)
- 5-6 eggs
- 1 cup diced potatoes (like those Klondike little golden baby potatoes)
- 2 cups kale or spinach (I like spinach better), chopped finely (or if in a hurry whole is okay)
- 4 ounces goat cheese
- Heat one tablespoon oil in a deep pot over medium heat.
- Add the onions and sauté until very soft.
- Add the garlic, salt, two teaspoons of the ancho chili powder, broth, and tomatoes.
- Simmer for 10-15 minutes.
- Transfer to a blender and puree until smooth.
- In the same pot that the sauce was in, heat the remaining tablespoon of oil over medium heat.
- Add the potatoes and remaining ancho chili powder.
- Sauce 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. I'm a klutz so I know this!) and simmer for another 10 minutes to cook the potatoes.
- Stir in the greens (kale or spinach).
- 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 for 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 are probably not done).
- Top with goat cheese and serve with crusty bread for sopping up that sauce.