Tuesday, February 17, 2015

Saucy chipotle baked eggs and potatoes

Blake and I spent the weekend in Grand Lake, which is the gateway to Rocky Mountain National Park on the westside. We stayed in a perfect little cabin warmed by a gas stove. We slept in and drank warm and warming beverages. We ate pizza and BBQ. We hiked on a quiet beautiful trail in our most beloved national park. It was all quite wonderful.

As per usual on these trips, we ate and ate and ate. When we came home, we wanted to eat something that contained a vegetable but it also needed to be warming and hearty, as it was dumping snow outside. What we settled on is our absolute new favorite dish. We have eaten this meal once a week for the last three weeks.

The premise is simple. Baked eggs and potatoes swimming in a slightly spicy chipotle tomato sauce with kale and goat cheese. Mop up the sauce with piece of toasted crusty bread and you will find yourself so very satisfied. The beautiful thing about this dish is that you can adapt it to your own preference. Maybe you don't want spicy? Instead of the chipotle add some italian seasoning and parmesan for an more Italian spin. Once you make this dish, you will make it again and again.

Saucy chipotle baked eggs and potatoes 
Adapted from Pinch of Yum, serves 4

2 tablespoons olive oil
1 onion, sliced
3 cloves of garlic, sliced
2 teaspoons chipotle powder
1 teaspoon salt
1/2 cup chicken or vegetable broth
1 28 ounce can of diced tomatoes
6 eggs
1 1/2 cups yukon gold potatoes, chopped into bite sized pieces
2 cups kale, chopped
2 ounces goat cheese
Crusty bread, toasted

Heat 1 tablespoon of the olive oil over medium high heat in a large saute pan. Add the onion and garlic and cook until softened, 5-7 minutes. Add 1 teaspoon of the chipotle powder, salt, stock, and can of tomatoes. Reduce heat to low and simmer for 8 minutes. Pour tomato sauce in a blender and puree until smooth.

In the same pot you cooked the sauce in over medium high heat, add the last tablespoons of olive oil. Add the potatoes and chipotle powder. Cook for a few minutes, stirring occasionally. Add back in the sauce, reduce heat to medium, and simmer for 10 minutes.

Stir in your kale. Using a spoon make little holes to crack the eggs into. Put the lid on the pot and reduce the heat to low. Cook for 10 minutes. Turn off the heat and let sit for 4 more minutes. This will give you medium soft eggs. If you shake the pan and the eggs jiggle a lot leave them longer. You can also adjust the time depending on how soft or hard you prefer your eggs.

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