Ancho Chile Eggs and Potatoes
2 Tbsp. olive oil
1/2 white onion, chopped
3 cloves garlic, minced
3 tsp. Los Chileros Ancho Chili Powder
1 tsp. salt
1/2 cup chicken broth
128 oz. can diced tomatoes
5-6 eggs
1 cup diced potatoes
2 cups kale, chopped
4 oz. queso fresco
Directions:
Heat one tablespoon of oil in a deep pot over medium heat. Add onion and cook until soft
Add garlic, salt, 2 teaspoons of ancho chili powder, vegetable broth and tomatoes.
Simmer 10-15 minutes. Cool slightly and transfer to a blender. Puree until smooth
In the same pot the sauce was in, heat remaining 1 teaspoon of oil over medium heat
Add potatoes and remaining one teaspoon of ancho chili powder. Sauté until browned.
Add the sauce into the pan and simmer another 10 minutes to cook the potatoes
Stir in the kale. Use a spoon to make holes for the eggs. Crack eggs directly into the sauce and cover
With the heat on low, cook 10 minutes. Remove from heat with lid on and rest another 5 minutes
Top with queso fresco and serve with tortillas
Click here for Los Chileros Ancho Powder
