Updated Jan 12, 2018Chatelaine
- 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.
NutritionCalories 145, Protein 8 g, Carbohydrates 12 g, Fat 8 g, Fibre 3 g, Sodium 432 mg. Excellent source of Vitamin B12
Our slow cooker recipes are developed with a 7 quart slow cooker.
Watch Nigella make eggs in purgatory