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Photo of Slow-cooker poached eggs rancheros by WW

Slow-cooker poached eggs rancheros

1
Points® value
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.

Notes

This recipe can also be made on the stove top - mist a large pan with cooking spray, fry the onion for 5-7 minutes. Add the garlic and spices and cook for a further minute. Season, then add the tinned tomatoes and the stock, bring to a simmer and cook for 40 minutes, until the sauce has reduced and thickened.

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