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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Slow-Poached Eggs in Tomato Sugo
breakfast
vegetarian
mediterranean
eggs
slow-cooker
A long-cooked tomato and pepper sugo with eggs cracked into wells in the final half hour, so the whites just set and the yolks stay loose.
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RECIPE
Slow-Poached Eggs in Tomato Sugo
A long-cooked tomato and pepper sugo with eggs cracked into wells in the final half hour, so the whites just set and the yolks stay loose.
Prep20 mins
Cook270 mins
Total290 mins
Servings8
breakfast
vegetarian
mediterranean
eggs
slow-cooker
Ingredients
- 56 oz whole tomatoes, hand-crushed
- 2 red peppers, cut in wide strips
- 1 large onion, thickly sliced
- 6 garlic cloves, sliced
- 8 eggs
- 1 tbsp smoked paprika
- 1 tsp chili flakes
- 3 tbsp olive oil
- 2 tsp kosher salt
Preparation
1
Lay the onion and pepper on the bottom of the crock in thick pieces — cut them small and four hours will reduce them to nothing.
2
Add the hand-crushed tomatoes, garlic, paprika, chili and salt, and pour the olive oil over the top.
3
Cook on low 4 hours until the sauce has darkened and thickened and the oil has risen.
4
Taste and season. The sauce should be assertive; the eggs will mute it.
5
Make eight wells with the back of a spoon and crack an egg into each one.
6
Cover and cook on high 25 to 30 minutes, checking at 25. This is the one dish here that punishes leaving the lid alone too long — a minute past set and the yolks are hard.
7
Serve straight from the crock with bread.
Servings and Nutrition
Number of Servings in Slow-Poached Eggs in Tomato Sugo8
Nutrition for 1 serving (1 egg with sauce)
240Calories (kcal)
12Protein (g)
16Carbs (g)
14Fat (g)
Protein 12.0g20%
Carbs 16.0g27%
Fat 14.0g53%