I am a very outdoorsy girl.
So much so that I plan all of my fall brunch activities around the best patios in the area.
I really branched out this weekend, though. I laid on a hot pink blanket in the middle of a grassy knoll. Me – in the grass!!!!! Essentially, I earned my badge for nature activities.
I laid on that blanket and gabbed with my girlfriends without a care in the world. The sun was shining, folks were running by in their exercise clothes sweating a little too near me, and I had a really cute sweater vest on. It was all good! I told you guys, I really never stop evolving.
But I am hoping this next president can do something about the outdoor smell that lingers on you for hours after a bout with nature.
Time: 1 hour (prep + cooking) | Serves: 3-4
- 4 small potatoes, scrubbed + chopped (I went with two white + two red)
- 1 onion, chopped
- 1 tbsp. of garlic, minced
- 3 tsp. of ancho chili powder
- 1/2 cup of vegetable broth
- 1 can of diced tomatoes
- 3 eggs
- 1 cup of fresh spinach
- 2 tbsp. of olive oil
- S+P, to taste
- Heat 1 tbsp. of olive oil in a deep pan over medium heat
- Add onion + S+P, cook for 4-5 minutes
- Add garlic, cook another minute
- Add ancho + tomatoes + vegetable broth, simmer for 15 minutes
- Transfer to a blender + puree, set aside
- Heat remaining olive oil in same pan
- Add potatoes + remaining ancho + S+P
- Cook for 8-10 minutes or until crisp to your desire
- Add sauce back to pan + cook another 10 minutes
- Stir in spinach + S+P
- Make holes for eggs + turn the heat to low
- Crack each egg in + cover, cook for 8 minutes
- Remove from heat + cook another 3-4 minutes or until eggs are set to your liking
- Rub hands in leftovers + finger paint a picture of a pal on a nearby blank wall
Idea came from here!