Slow Cooker Eggs in Purgatory
31
- Prep Time10 min
- Total Time8 h 25 min
- Makes6 servings
(Photo: Roberto Caruso)
As our friend Nigella Lawson puts it, "Eggs in purgatory is absolute heaven when you're feeling like hell." Sounds like a great way to start the day. Hold the eggs very close over the tomato mixture before cracking them in.
Ingredients
1 tbsp olive oil
1 large onion, diced (about 2 cups)
1 jalapeño pepper, seeded and finely diced
2 garlic cloves, minced
2 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
796-mL can diced tomatoes
1 tbsp tomato paste
6 eggs
2 tbsp chopped parsley
6 thick slices bread, toasted (optional)
Instructions
HEAT a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more min. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.
MAKE 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more min. Sprinkle with parsley. Serve over toasted bread.
Kitchen note
Our slow cooker recipes are developed with a 7 quart slow cooker.
Nutrition (per serving)
Calories 145, Protein 8g, Carbohydrates 12g, Fat 8g, Fibre 3g, Sodium 432mg.
Excellent source of Vitamin B12.
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