Description
This one pan dish comes together in just 30 minutes. It is delicious served for breakfast, lunch, or even dinner!
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 cup yukon gold potatoes, diced (about 2 potatoes)
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 3 cupsRoasted Green Enchilada Sauce (previously made)
- 5 to 6 eggs
- 2 cups kale, finely chopped
- 2 ounces goat cheese
- cilantro leaves for garnish
Instructions
- In a medium sized, heavy bottom skillet with a tight fitting lid. Heat the skillet on medium heat, melt the butter. Add the potatoes, salt, cumin, and black pepper. Saute for a 3 minutes, or until the outside of the potatoes are slightly charred and crispy, but they shouldn’t be completely cooked.
- Add the sauce to the pan, bring to a simmer (at this point, if the sauce seems way too thick add in 1 cup of water to thin it out a little). Allow the potatoes to simmer in the sauce for 10 minutes, or until they are fork tender.
- Stir in the kale and allow it to wilt, about 3 minutes.
- Reduce the heat to low. Use a spoon to make holes in the sauce for the eggs. Crack each egg directly into the holes of the sauce. Cover and cook on low heat for 10 minutes, the sauce should barely be bubbling. Remove from the heat and keep covered for another 5 minutes, the eggs should not be jiggly.
- Add small bits of the goat cheese on top of the sauce. Sprinkle the eggs with salt and pepper. Garnish with cilantro leaves.
- Serve immediately, directly from the pan. I highly suggest serving it with some gluten free bread to soak up all the sauce!
Notes
Cook Time does not include time needed to make a batch of the Roasted Green Enchilada Sauce, which should be made ahead of time to make this recipe easy.
Recipe inspired by and heavily adapted from Pinch of Yum’s One Pot Spicy Eggs and Potatoes
