Thursday, October 7, 2010

Slow cooker Huevos Revueltos recipe

OK, first of all, this has a bad name. It sounds like the translation should be "revolting eggs". They really weren't! This recipe, although Mexican in origin, is identical, as far as I can tell, to something we had for breakfast in Israel called Shakshuka. Sounds much nicer and more exotic, eh?

You can cook this as a breakfast overnight as I did or have it as an easy supper.

Ingredients for 4 

1 14 oz/ 400g tin tomatoes (chopped)
3 red peppers
1 onion, chopped (ideally red)
1/2 tsp salt
generous grind of black pepper
1/2 tsp chilli flakes
4 eggs


Pop everything up to the chilli flakes into your slow cooker and cook on Low for 8 hours or overnight. As you get up, nip to the kitchen, create 4 wells in your now lovely tomato stew and break an egg into each well. Try not to have the slow cooker open too long. Turn the slow cooker up to High, leave the slow cooker alone for 20 minutes while you have a shower, feed the chickens or get your toddler dressed (or all of the above!) and return once the eggs are firm, like soft-boiled eggs. Serve on toast. You may enjoy some hot sauce on the side.


I've often tried to make Shakshuka on the hob and always struggled with a very watery stew. This method was great because the stew wasn't watery at all and had a great depth of flavour. The tomatoes and peppers were really sweet and gorgeous. I could have added more seasoning but people are often cranky in the mornings so I think it's very important they get to decide how spicy their breakfast will be. Me, I love a breakfast that involves Tabasco but it's not for everyone. More herbs would have been great though - maybe some dried parsley. All in all, a top breakfast.

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