Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories552.6 kcal (28%)
Total Fat26.3 g (38%)
Carbs61 g (23%)
Sugars19.3 g (21%)
Protein22.7 g (45%)
Sodium1207.5 mg (60%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 tablespoonsextra-virgin olive oil
1yellow onion
medium, chopped
1 poundbaby yukon gold potatoes
halved
2 teaspoonschipotle chile powder
1 teaspoonsmoked paprika
1 x 12 ounceroasted red peppers
jar, drained and chopped
½ cupshredded sharp cheddar cheese
4eggs
large
fresh parsley
roughly chopped, for garnish
2 tablespoonstoasted sesame seeds
for garnish
4slices crusty bread
for serving, optional
kosher salt
freshly ground pepper
1 x 28 ouncecan crushed tomatoes
such as San Marzano or Pomi tomatoes
Instructions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
When the oil shimmers, add the onion and potatoes and cook until softened, 8 to 10 minutes.
Step 3
Stir in the chipotle chile powder, paprika, and a pinch each of salt and pepper and cook until the onion is coated, about 1 minute more.
Step 4
Add the tomatoes, red peppers, and a cup of water.
Step 5
Increase the heat to medium-high and bring the sauce to a low boil.
Step 6
Reduce the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes.
Step 7
Taste and add more salt and pepper as needed.
Step 8
Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs.
Step 9
Sprinkle the cheese evenly into each well, then carefully crack 1 egg into each, keeping the yolks intact (see Note).
Step 10
Cover the skillet and cook until the egg whites are set, 10 to 12 minutes.
Step 11
Serve family-style topped with parsley and sesame seeds and with crusty bread alongside, if desired.
Notes
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