For staff writer Kendra Vaculin, nothing does the trick quite like 3 Eggs and a Can. Follow this series for her mealtime moves based around that simple, versatile formula—and all the directions it can go. But chipotles in adobo sauce are something else entirely: small, unassuming, shelf-stable packages loaded with so much flavor it definitely seems sorcery is involved. The star of this any-time-of-day potatoes and eggs recipe is a smoky riff on bravas sauce that you build in the same pan you’ll ultimately bake your eggs in. While a few cubed potatoes roasted in the oven, you sauté onion and garlic until softened, then add the chopped chipotles and a bit of the sauce, tomato paste, paprika, and cumin.