comment icon 158 more comments 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 kale, 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 an egg 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. Of course, then it makes total sense that I married a man whose single most confident home-cooked recipe in all his life is straight up scrambled eggs, and that I would then go on to have a food blog and post recipes for various preparations of the dreaded slash beloved eggs, trying to tell you every time that, no, for real, it’s one of the best meals I made all month. 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. TWILIGHT ZONE. 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. Such as: poached on avocado toast poached on spaghetti marinara scrambled with goat cheese and pesto veggies baked with potatoes and Gruyere cheese poached in spicy tomato sauce with pan-fried potatoes LIKE DIS YA’LL 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 powerhouse kale, 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 spicy eggs and potatoes recipe. EGGS! EGGS! EGGS! 4.8 from 39 reviews
