ONE-POT HOT EGGS AND POTATOES

Can you even trust this? 

That I'm making a zesty ancho bean stew natively constructed tomato stew sauce (whatever you do, don't glance back at the most recent month of formulas to check if this is my new fixation, however for genuine kindly don't) to cover a horde of fiery, salty, sautéed potatoes, a modest bunch of destroyed kale, and, uhhhhhm, EGGS? 

Hold the telephone.

There is such a great amount of flightiness in the egg bureau of my life. 

I know, IknowIknowIknow. I say this each time I post an egg formula, yet genuinely you folks, I truly don't care for eggs. Furthermore, this is not simply me saying this for a pleasant blog story – I don't really like them. Obviously, then it bodes well that I wedded a man whose single most certain home-cooked formula in all his life is straight up fried eggs, and that I would then go ahead to have a sustenance blog and post formulas for different arrangements of the feared slice adored eggs, attempting to disclose to you each time that, no, without a doubt, it's one of the best dinners I made all month. 

I know I appear like a liar here and there, however this? This is a make-it-more-than-five-times sort of a feast for me. Also, it's e-g-g-s. 

Strange place.

I believe what's occurring here is that I'm less of an egg-hater and a greater amount of an egg-showoff, on the grounds that there ARE sure sorts of egg formulas that I will eat, and eat, and eat. Delightful eggs are out there, and for me, they quite often include delicate yolks and extensive gobs of velvety goat cheddar. For example, 

poached on avocado toast 

poached on spaghetti marinara 

mixed with goat cheddar and pesto veggies 

heated with potatoes and Gruyere cheddar 

poached in zesty tomato sauce with seared potatoes LIKE DIS YA'LL

I needed so severely to make this formula for breakfast. I truly did. Be that as it may, I have a truly hard time doing flavorful in the morning, particularly when it includes making an exquisite onion-and-garlic stew sauce at or before Coffee Time. Just… proved unable. 

Be that as it may, I could and most certainly made this semi-brunchy formula for supper. Also, I did that multiple occassions over the most recent couple of weeks. What's more, I anticipated it with its dried up white bread for sauce drenching each and every time. 

Between the zesty tomato sauce, the fiery sautéed potatoes, the new powerhouse kale, the delicate and smooth eggs WITH THE GOAT CHEESE liquefied in hunks everywhere throughout the top, and the buttered white dried up bread that is there to sop up all your delectable sauce and fulfill you feel things, there is such a great amount to adore about this beautiful, comfortable one-pot formula. 

EGGS! EGGS! EGGS!

INGREDIENTS:

• 2 tablespoons olive oil, divided
• ½ white onion, roughly chopped
• 3 cloves garlic, minced
• 3 teaspoons ancho chili powder, divided
• 1 teaspoon salt
• ½ 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.

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

source:pinchofyum.com             by:ABOUT LINDSAY