One-pot cooking is one of my favorite things, mostly because it means less cleaning, but also because I love the idea of multiple flavors coming together in one pot and simmering away into something delicious.
This dish is perfect for pretty much any meal, if you like a more savory breakfast, definitely trot out this recipe. I used it for an evening meal and served it up with a crusty baguette and it was perfect.
One Pot Smoky Eggs & Potatoes
2 tbsp. extra virgin olive oil (divided)
1/2 onion (diced)
3 cloves of garlic (minced)
3 heaping tsp. of smoked paprika
Salt & Pepper
1/2 cup vegetable broth
28 oz can of diced tomatoes
2 cups diced potatoes (use the small yellow or white ones with tender skin)
2 cups raw baby spinach leaves
2-4 oz goat cheese crumbles
Heat one tbsp. of the oil in a large dutch-oven style pot over medium heat. Add in the onions and saute with a pinch of salt and pepper until just soft. Add the garlic, 2 tsp. of the paprika, tomatoes and vegetable broth. Simmer for 15-20 minutes to develop the flavors, then use an immersion blender to create a smooth sauce (or transfer into a traditional blender).
Pour the sauce into a bowl and set aside. In the same pot you used to cook the sauce, heat the remaining tbsp. of oil until just shimmering over medium heat. Add in the potatoes and the remaining tsp. of the paprika and a pinch of salt. Cook until the potatoes are browned on the outside, then add the sauce back in and let it simmer for 10-15 minutes to completely cook the potatoes.
Stir in the spinach, then use the back of a spoon to make little wells in the top of the mixture for the eggs. Crack the eggs one at a time into a small bowl before adding them gently into the wells. With the heat on low and the pot covered, cook the eggs for about 10 minutes until they have medium-soft yolks and the whites are no longer transparent.
Serve with the goat cheese crumbled on top with toasted baguette on the side.
Recipe adapted from Pinch of Yum
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