on March 24, 2020


2 tablespoons olive oil
1 cup baby potatoes (diced)
5-6 eggs
2 cups of kale (finely chopped)
1 white onion (chopped)
3 cloves garlic (minced)
2 tbsps ancho chilli powder or any Mexican spice (enchilada or con carne)
1 cube veg or chicken broth
4 cup tomatoes (diced or whole)
Goat cheese (even feta works)
Salt and pepper to taste
*Basil and rosemary for added flavour

Step 1- Heat 1 tablespoon of oil on medium flame. Add onions and sauté until soft and brown

Step 2 -Add garlic, salt, 1 tablespoon ancho chilli powder, broth and tomatoes - simmer for 15 minutes. Put this mixture in a blender with a little water to purée

Step 3 -In the same pan, add a tablespoon oil and add the diced potatoes along with 1 tablespoon ancho chilli powder, some rosemary - cook on medium flame for 15-20 minutes until potatoes turn brown

Step 4- Add the blended purée to the potatoes in the pan and simmer for another 10-15 (to ensure the potatoes are properly cooked and full of flavour)

Step 5 - Add chopped kale to this mix

Step 6 - Make small separate holes in the pan while on heat for the eggs (one hole per egg) - crack the eggs into their individual holes in the sauce and cook for 10 minutes covered on low flame

Step 7 - Keep the dish covered for another 5-10, you can move the pan a bit to see if the eggs have properly cooked or not.

Step 8 -Garnish it with basil, goat cheese, sun-dried tomatoes and it's ready to serve.


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