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    Home » Recipes » Breakfast Recipes

    Chipotle Eggs and Potatoes with Kale

    Author: Amy Fulwood | Published: Mar 28, 2019 | Modified: Jul 19, 2023

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    This skillet chipotle eggs and potatoes makes the best easy breakfast or dinner. The whole thing is made on the stove top and is full of Mexican flavour!

    Are we into breakfast for dinner?

    Click here to pin this recipe for later!

    Blue pan of eggs and potatoes on a marble background
    Close up of eggs and potatoes with bread

    Kind of a rhetorical question because who the hell isn't into breakfast for dinner?!

    This chipotle eggs and potatoes is pretty much the perfect breakfast for dinner situation. It's spicy, warming and filling as anything. Absolutely delicious served with some crusty bread and still healthy enough thanks to the kale that you can feel pretty good about your eating choices too.

    The sauce is rich and spicy thanks to the chipotle paste and cumin. Chipotle paste is one of those ingredients that I keep in the fridge at all times, it's amazing for adding sweet heat to so many dishes and in this eggs and potatoes it's just awesome.

    Side on shot of chipotle eggs and potatoes in a blue pan with bread in the background
    Close up of chipotle eggs and potatoes with kale

    Why we love this chipotle eggs and potatoes with kale:

    • As mentioned above this dish is great for breakfast, lunch and dinner because why should we restrict eggs to just being a breakfast food?
    • It's spicy and filling thanks to the chipotle paste and the potatoes and kale cooked into the sauce
    • It's easy to make with just a few simple steps which anyone can follow
    • This dish is also vegetarian which makes it perfect when we're avoiding meat during the week

    I love this kind of dish where the eggs are cooked into the sauce like a shakshuka or baked eggs. They end up so flavourful and there's something so amazing about breaking those yolks and mixing with the sauce scooped up with a nice piece of crusty bread.

    One of the things I've struggled with a lot with this kind of dish, however, is cooking the eggs just right. So that the whites are set and yolks are runny. It's an eternal struggle for me but when I cooked this dish I actually nailed it.

    Once I cracked the eggs into the sauce Will came into the kitchen and told me to take the pan off the heat after just a few minutes. I always tend to overcook them but for once I listened to him and the eggs turned out perfect, turns out 3-4 minutes is the trick!

    Blue pan of chipotle eggs and potatoes with a striped cloth, bread and orange juice
    Close up of a broken egg in chipotle eggs and potatoes

    Chipotle Eggs and Potatoes with Kale Ingredients:

    • Aromatics: This dish starts off with onion and garlic to make a flavourful sauce
    • Spices: Chipotle paste and cumin make this sauce spicy and rich and create that Mexican flavour. Add extra chipotle paste to this vegetarian quesadilla
    • Chopped Tomatoes: Whatever you favourite tinned brand is
    • Eggs: I used 4 eggs for 2 servings because we were extra hungry but you can do 1 egg per person if you prefer
    • Potatoes: I like to use the smaller potatoes chopped into halves or quarters
    • Kale: I chop it up and add just before adding the eggs. Use up any leftovers in this white bean tomato bake with halloumi
    Overhead shot of chipotle eggs and potatoes on a marble background
    Close up of chipotle eggs and potatoes in a blue pan

    Chipotle Eggs and Potatoes with Kale Instructions:

    1. Make the sauce: Heat the oil and fry the onion followed by the garlic, cumin and chipotle paste. Once softened add the stock and tomatoes and simmer until beginning to thicken.
    2. Add the potatoes and kale: Add the potatoes to the sauce and simmer for 15 minutes then add the kale and cook for another couple of minutes.
    3. Cook the eggs: Make wells in the mixture then crack an egg into each well and cover. Cook for 3-4 minutes then serve.
    Side on shot of blue pan of chipotle eggs and potatoes on a marble background

    Can you add meat to eggs and potatoes?

    If you'd like an extra boost of protein added to this dish then feel free to throw in some meat. Chorizo or sausage would both work really well or you could even add steak if you fancy it.

    Close up of an egg and yolk with potatoes and eggs

    Want more? Try these other egg recipes!

    • Springtime Pizza
    • Turkish Eggs with Whipped Goat's Cheese
    • Asparagus Omelette with Cheese
    • Easy Breakfast Tacos with Eggs & Chorizo
    • Baked Frittata
    • Breakfast Sandwich with Prosciutto & Watercress
    • Menemen
    • Ham and Cheese Croissant Bake
    Overhead shot of chipotle eggs and potatoes with kale on a marble surface

    Recipe

    Side on shot of blue pan of chipotle eggs and potatoes on a marble background

    Chipotle Eggs and Potatoes with Kale

    This skillet chipotle eggs and potatoes makes the best easy breakfast or dinner. The whole thing is made on the stove top and is full of Mexican flavour!
    4.84 from 6 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2 servings
    Calories: 461kcal
    Author: Amy Fulwood

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 Onion chopped
    • 3 cloves Garlic crushed
    • 1-2 tablespoon Chipotle Paste
    • 1 teaspoon Cumin
    • Salt and Pepper
    • 100 ml Vegetable Stock
    • 2 400g tins Chopped Tomatoes
    • 4 Eggs
    • 500 g Small Potatoes chopped
    • 100 g Kale chopped
    UK Measures - US Measures

    Instructions

    • Heat the oil in a large frying pan over medium heat. Add the onions and cook until beginning to soften then add the garlic, cumin and chipotle paste and season well. Cook for another 2 minutes before pouring in the stock and tomatoes and simmer for 10 minutes until thickened.
    • Add the potatoes to the sauce and simmer, covered, for another 15 minutes until softened. Keep an eye on the sauce during this time and add a little water if it's starting to look dry. Add the kale and cover again for 2 minutes until bright green and wilted.
    • Make 4 wells and crack the eggs into the sauce. Turn the heat to low and put a lid on the pot and cook for 3-4 minutes until the eggs are cooked. Remember the eggs will carry on cooking when you take it off the heat. Serve with crusty bread.
    Nutrition Facts
    Chipotle Eggs and Potatoes with Kale
    Amount Per Serving
    Calories 461 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g15%
    Cholesterol 327mg109%
    Sodium 1029mg43%
    Potassium 2267mg65%
    Carbohydrates 60g20%
    Fiber 11g44%
    Sugar 12g13%
    Protein 23g46%
    Vitamin A 6130IU123%
    Vitamin C 131.7mg160%
    Calcium 353mg35%
    Iron 15.1mg84%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for chipotle eggs and potatoes with text overlay

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    Comments

    1. Karly says

      April 07, 2019 at 4:08 pm

      Love this!! Can't wait to try!

      Reply
      • Amy says

        April 08, 2019 at 6:54 pm

        Thanks Karly 🙂

        Reply
    2. kim says

      March 29, 2019 at 1:17 pm

      5 stars
      What a fabulous brunch idea! I'm loving the flavors in this recipe!

      Reply
    3. Toni says

      March 29, 2019 at 1:15 pm

      5 stars
      We had this for dinner, it was so good! Everyone loved it!

      Reply
    4. Meghna says

      March 29, 2019 at 12:48 pm

      5 stars
      Wow! this looks incredibly delicious. I would love to try it out this weekend for my family.

      Reply
    5. Rosa says

      March 29, 2019 at 12:07 pm

      5 stars
      Oh yum!! This sounds so flavourful. I think I found tonight’s dinner. Thank you!

      Reply
    6. Alexandra @ It's Not Complicated Recipes says

      March 29, 2019 at 10:32 am

      5 stars
      Amy, this looks truly so delicious! I love baked eggs, but the flavours in this sound truly superb. Yum!

      Reply
    4.84 from 6 votes (1 rating without comment)

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

    About Me

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