Not in the mood for piles of dishes but still want something as decadent and comforting as it is spicy?
You’re in the right place. This easy dish requires a single pot (or large skillet) and whips up in no time. Better still, this vegetarian recipe will make even the biggest meat-eaters ask for more. This recipe makes enough for two, but you could probably stretch it to four. Better yet, double it! You won’t regret it!
1 tablespoon Olive oil, divided
¼ each Red onion, roughly chopped
1 teaspoon Mad Dog Sriracha Hot Sauce
1 clove Garlic, minced
1 teaspoon Chili powder, divided
1 pinch Salt
¼ cup Vegetable stock
1 can (14 oz) diced tomatoes
2 each potato, diced
1-ounce baby spinach
4 each Egg
2 ounces Feta cheese, crumbled
2 each Garlic rolls
Heat one tablespoon oil in a large pot over medium heat. Add the onions and sauté until very soft. Add the Mad Dog Reaper Sriracha Sauce, garlic, salt, half the chili powder, vegetable stock, and tomatoes. Simmer for 10-15 minutes. Transfer to a food processor or blender and puree until smooth, then set aside.
In the same pot that the sauce was in, heat the remaining one tablespoon oil over medium heat. Add the potatoes and the remaining chili powder. Sauté the potatoes for a few minutes until browned out the outside. Add the sauce back to the pot and simmer for another 10 minutes to cook the potatoes.
Stir in the spinach, then use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes, until set. Remove from the heat, top with feta cheese, and serve with garlic rolls.