Slow Cooker Huevos Rancheros

  • Prep Time 15 min
  • Total Time 4 h
  • Serves: 8

Ingredients

  • 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

Directions

  • Step 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.

  • Step 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.

  • Step 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.

Tip

Substitute mixed beans with black beans or pinto beans.

Chipotles in adobo sauce are sold in cans or jars and can be found in the international aisle.

Nutrition Facts

  • Nutrition Description Per serving (1/8 recipe):
  • Calories 410
  • Fat 22 g
  • Saturated Fat 6 g
  • Carbs 36 g
  • Sugar 7 g
  • Protein 22 g
  • Cholesterol 385 mg
  • Fibre 8 g
  • Sodium 810 mg