Name: Spicy Slow-Cooker Eggs in Tomato Sauce
Prep time: 20 min
Total time: 220 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped (about 1 cup); 1 large poblano chile, chopped (about 1 cup); 3 garlic cloves, minced (about 1 tablespoon); 1 (26.46 ounce) carton San Marzano chopped tomatoes (such as Pomì); 0.25 cup water; 1 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper; 8 large eggs; 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup); 2 tablespoons chopped fresh cilantro; 4 (6 inch) corn tortillas, toasted

Spicy Slow-Cooker Eggs in Tomato Sauce

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This slow cooker recipe draws inspiration from shakshuka, or eggs poached in a spicy tomato sauce. This version is seasoned with cumin, cayenne and poblano pepper, topped with cilantro and queso fresco and served with corn tortillas for scooping.

EatingWell Test Kitchen

Updated on August 23, 2022

Prep Time:

20 mins

Additional Time:

3 hrs 20 mins

Total Time:

3 hrs 40 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
1 large poblano chile, chopped (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
1 (26.46 ounce) carton San Marzano chopped tomatoes (such as Pomì)
¼ cup water
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¾ teaspoon kosher salt
½ teaspoon black pepper
8 large eggs
1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)
2 tablespoons chopped fresh cilantro
4 (6 inch) corn tortillas, toasted

Directions

Heat the oil in a large skillet over medium. Add the onion and poblano; cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 1 minute.
Place the onion mixture in a 6-quart slow cooker. Add the tomatoes, water, cumin, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper; stir well. Cover and cook on LOW until heated through, 3 to 4 hours.
Increase the heat to HIGH. Make 8 indentations in the sauce with the back of a spoon. Crack 1 egg into each indentation. Sprinkle the eggs with the remaining 1/4 teaspoon each salt and pepper. Cover and cook on HIGH until the whites are set and the yolks are to the desired degree of doneness, about 20 minutes for slighty runny yolks. Divide the eggs and sauce among 4 plates. Sprinkle with the cheese and cilantro, and serve with the tortillas.

Nutrition Facts (per serving)

317	Calories
16g	Fat
27g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 eggs, 3/4 cup sauce mixture, 1 tablespoon cheese, 1/2 tablespoon cilantro, 1 tortilla
Calories 317
% Daily Value *
Total Carbohydrate 27g	10%
Dietary Fiber 6g	21%
Total Sugars 9g
Protein 17g	34%
Total Fat 16g	21%
Saturated Fat 5g	25%
Sodium 571mg	25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.