Slow Cooker Huevos Rancheros

Prep time: 15min
Total time: 240min
Serves: 8
2 tbsp
olive oil
30 mL
1
onion, finely diced
1
red pepper, finely diced
1
chipotle pepper in adobo sauce, finely chopped
2
cloves garlic, minced
4 tsp
Tex-Mex seasoning
20 mL
1 can
diced tomatoes
796 mL
1 can
mixed beans, drained and rinsed
540 mL
8
corn tortillas, each cut into 6 wedges
1 cup
shredded Tex-Mex cheese
250 mL
8
eggs
¼ cup
chopped fresh cilantro
60 mL
1 cup
prepared guacamole
250 mL
Per serving (1/8 recipe):
calories
410
fat
22 g
saturated fat
6 g
carbs
36 g
sugar
7 g
protein
22 g
cholestrol
385 mg
fibre
8 g
sodium
810 mg

Directions

  1. Heat oil in large high-sided skillet or large saucepan over medium heat. Cook onion, pepper, chipotle, garlic and Tex-Mex seasoning 5 to 7 min. until onion is softened. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium-low. Cook about 10 min., or until thickened.

  2. In large slow cooker (4.5 to 6 L capacity), layer ¼ bean mixture, ⅓ tortilla wedges and ⅓ cheese. Repeat layers twice more; top with remaining bean mixture. Cover and cook on LOW setting 3 hr. until sauce is simmering and cheese is melted.

  3. Use a spoon to make 8 little divots in the sauce. Crack an egg into each divot. Cover and cook on LOW setting 30 min. until egg whites are set and yolks are soft-cooked; or cook to preferred doneness. Sprinkle with cilantro and serve with guacamole.