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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!
Course Breakfast, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 461kcal


  • 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


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 461kcal | Carbohydrates: 60g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 1029mg | Potassium: 2267mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6130IU | Vitamin C: 131.7mg | Calcium: 353mg | Iron: 15.1mg