Slow-Cooker Huevos Rancheros
WHY THIS RECIPE WORKS
Huevos rancheros are a welcome addition to any brunch, but preparing the dish's many components often requires a lot of effort. Our goal was to create a flavorful version of this hearty tomato sauce and egg dish by letting the slow cooker do the work for us. To evoke the charred deep flavors in traditional huevos rancheros, first we bloomed a healthy dose of chili powder that we microwaved along with onions, oil, and garlic. We then stirred in canned fire-roasted tomatoes, brown sugar, lime juice, and green chiles for a tangy punch of flavor. Cracking eggs into wells we had created in the cooked sauce allowed us to cook all six servings at once. The final touch to this zesty breakfast was some spicy pepper Jack cheese.
INGREDIENTS
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BEFORE YOU BEGIN
You will need an oval slow cooker for this recipe. Serve with warm tortillas and diced avocado.
1
INSTRUCTIONS
Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray.
2
Microwave onion, oil, chili powder, garlic, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in tomatoes, green chiles, sugar, and lime juice. Cover and cook until tomato mixture is deeply flavored, 5 to 6 hours on low or 3 to 4 hours on high.
3
Discard foil collar. Smooth tomato mixture into even layer and sprinkle evenly with pepper Jack. Using back of spoon, make 6 indentations (about 2½ inches wide) into tomato mixture. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook on high until egg whites are just beginning to set but still have some movement when slow cooker is gently shaken, 20 to 30 minutes.
4
Turn off slow cooker and let eggs sit, covered, for 5 minutes. Sprinkle with cilantro and scallions. Serve immediately.
