338 mL of chicken broth
1 can of chopped tomatoes
Heat olive oil in a saucepan over medium heat.
Sautè onions and garlic together.
Sprinkle salt and a tablespoon of chili powder.
Pour chicken broth and chopped tomatoes on top.
Simmer for 10-15 minutes.
Purèe sauce in blender.
Sautè potatoes and add tomato purèe.
Toss in kale and eggs.
Cover and cook for 10 minutes.
Remove from heat and let it cool down for 5 minutes.
Sprinkle with goat cheese.
Dip baguette and enjoy!