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1

Slow Cooker Poached Eggs Ranchero

Total Time
8 hr 21 min
Prep
5 min
Cook
8 hr 16 min
Serves
6
Difficulty
Moderate
Fire-roasted tomatoes will give this sauce a slightly smoky flavor, a rich contrast to the poached eggs.
Ingredients

no salt added canned crushed tomatoes

28 oz, fire roasted

fat-free reduced sodium chicken broth

2 cup(s)

uncooked onion(s)

¾ cup(s), chopped, yellow or white

chili powder

2 Tbsp

ground cumin

1 Tbsp

canned chipotle peppers in adobo sauce

1 item(s), stemmed, seeded and chopped

store-bought adobo sauce

2 tsp, from can

minced garlic

2 tsp

sugar

2 tsp

table salt

½ tsp

egg(s)

12 item(s), large

Instructions

  1. 1. In the insert of a 4- to 5-quart slow cooker, mix tomatoes, broth, onion, chile powder, cumin, chipotle, adobo sauce, garlic, sugar and salt.
  2. 2. Cover and cook on low for 8 hours. The stew can stay on the keep-warm setting at this point for up to 3 hours.
  3. 3. Turn slow cooker to high; cover and cook for 10 minutes, until bubbling.
  4. 4. One at a time, crack eggs into a small cup or ramekin; slip them into sauce, creating a small well with lip of cup or ramekin as eggs are put into the sauce. Use only as many eggs at one time as will fit without touching (4 – 6, depending on the shape of your model). Cover and cook on high for 5 - 6 minutes, until whites are set but yolks are runny.
  5. 5. Use a large slotted spoon to transfer the eggs to serving bowls; cover to keep warm. Repeat with the remaining eggs. Divide the sauce among the eggs to serve.
  6. Serving size: 2 eggs and 3/4 cup sauce.

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