Eggs in purgatory

Prep 10 min
Total 8 hours 25 min
Serves 6

4

Ingredients

1 tbsp
1
large onion, diced (about 2 cups)
1
jalapeño pepper, seeded and finely diced
2
garlic cloves, minced
2 tsp
smoked paprika
1 tsp
1/2 tsp
796-mL can
diced tomatoes
1 tbsp
6
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.

Nutrition

Calories 145, Protein 8 g, Carbohydrates 12 g, Fat 8 g, Fibre 3 g, Sodium 432 mg. Excellent source of Vitamin B12

Kitchen note

Our slow cooker recipes are developed with a 7 quart slow cooker.

Watch Nigella make eggs in purgatory

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