Chipotle Eggs and Potatoes with Kale

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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?

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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
  • 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

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.

Equipment you need to make this recipe…

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

Close up of an egg and yolk with potatoes and eggs

Want more? Try these other egg recipes!

Overhead shot of chipotle eggs and potatoes with kale on a marble surface

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS CHIPOTLE EGGS & POTATOES WITH KALE?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Halloumi, Kale & White Bean Bake

Use up leftover kale in this halloumi bake

Spoon in halloumi bake with kale

Vegetarian Quesadilla with Chipotle Aubergine

Use up leftover chipotle pasta in this vegetarian quesadilla

Overhead shot of vegetarian quesadillas on a pink plate with limes

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!
5 from 5 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 461kcal
Author: Amy

Ingredients

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

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*
Total Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 327mg 109%
Sodium 1029mg 43%
Potassium 2267mg 65%
Total Carbohydrates 60g 20%
Dietary Fiber 11g 44%
Sugars 12g
Protein 23g 46%
Vitamin A 122.6%
Vitamin C 159.6%
Calcium 35.3%
Iron 84%
* 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!

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7 Comments

  • Reply
    Alexandra @ It's Not Complicated Recipes
    29/03/2019 at 10:32 AM


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

  • Reply
    Rosa
    29/03/2019 at 12:07 PM


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

  • Reply
    Meghna
    29/03/2019 at 12:48 PM


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

  • Reply
    Toni
    29/03/2019 at 1:15 PM


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

  • Reply
    kim
    29/03/2019 at 1:17 PM


    What a fabulous brunch idea! I’m loving the flavors in this recipe!

  • Reply
    Karly
    07/04/2019 at 4:08 PM

    Love this!! Can’t wait to try!

    • Reply
      Amy
      08/04/2019 at 6:54 PM

      Thanks Karly 🙂

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