Slow-cooker poached eggs rancheros
1
Points®
Total time: 3 hr 20 min • Prep: 5 min • Cook: 3 hr 15 min • Serves: 6 • Difficulty: Easy
You could say this fire-roasted Mexican tomato sauce is made from scratch...By the slow cooker. Before you add the eggs stir in some baby spinach for a vitamin boost.
Ingredients
Tinned Tomatoes
2 can(s), large
Vegetable stock cube
1 cube(s), 450ml stock
Onion
1 medium, diced
Chilli Powder
2 tablespoon(s), level
Paprika
2 tablespoon(s), level, smoked
Ground Cumin
1 tablespoon(s), level
Garlic
2 clove(s), crushed
Caster Sugar
2 teaspoon(s)
Egg, whole, raw
12 medium, raw
Coriander, fresh
3 tablespoon(s), chopped, to garnish
Instructions
1
In a slow cooker mix together the tomatoes, stock, onion, spices, garlic, sugar and a pinch of salt. Cover and cook on High for 3 hours.
2
Once the sauce has reduced, crack 1 egg into a small cup or ramekin, create a small well in the sauce and slip the egg into the space. Repeat with the remaining eggs, using only as many eggs as will fit without touching. Cover and cook on High for 5-6 minutes, until the egg whites are set but the yolks are runny. Using a large slotted spoon, transfer the eggs to a plate and cover to keep warm. Repeat until all the eggs are cooked.
3
Divide the sauce among 6 bowls and top each bowl with 2 eggs. Garnish with black pepper and coriander.
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