Breakfast, Dairy Free, Eggs, Gluten Free, Healthy Options, Lactose Free, Vegetarian
July 9, 2018
Eggs poached in a spicy tomato sauce. Perfect for breakfast or add a salad and serve for brunch or an easy dinner.
6 hrs 10 mins
1 400g tinned finely chopped Tomatoes
400g Tomatoes, roughly chopped
1 Onion, diced
4 Garlic cloves - diced, minced or sliced
1 red Chilli, diced (see Notes)
1 Capsicum, diced (see Notes)
1.5 tspns Paprika
1 tspn Cumin
1 tspn Sugar
Salt and Pepper
1Place tomatoes, onion, garlic, chilli, capsicum, paprika and cumin in slow cooker bowl
2Cook on LOW for 7hrs (3L Ambiano Aldi sc)
3Season with salt, pepper and sugar as required to taste
4Crack an egg in a small bowl
5Make a hole in the sauce and gently tip egg into it, repeat for remaining eggs
6Cook with a tea towel under the lid for a further 20-30 mins until eggs are cooked how you like
7Can be served with a salad or crusty bread
1If you prefer a mild heat remove and discard the chilli seeds before dicing or replace chilli with 2 tspns Capsicum flakes
2Capsicum can be any you prefer - Red, Green or Yellow
Submitted by Felicity Barnett
July 27, 2018
Loved it, served with Salad and Garlic Bread for dinner.
July 15, 2018
I cooked this overnight for around 9 hours low with no problems. Doubled the chilli to suit our taste and no sugar. Added a tin of drained cannellini beans to make more filling. Cooked eggs in the morning using silicone egg containers so could keep leftovers. Also had on hotdog with cheese for lunch
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