Slow-Cooker Poached Eggs Rancheros

Scan to get your exact PersonalPoints™ value

1–5 Prep 5 min Cook 8 hr, 20 min Serves 6

You could say this fire-roasted tomato sauce is made from scratch...by the slow cooker. (It’s so flavorful, you might want to double it and freeze.) Before you slip the eggs into their saucy bath, stir in some baby spinach for a vitamin boost.

1 (28-oz) can crushed fire-roasted tomatoes (no salt added) 2 cups fat-free reduced-sodium chicken stock ¾ cup chopped yellow or white onion 2 tbsp chili powder 1 tbsp ground cumin 1 canned chipotle chile in adobo sauce, stemmed, seeded, and chopped, plus 2 tsp sauce 2 tsp finely chopped garlic 2 tsp sugar ½ tsp salt 12 large eggs

Black pepper, for garnish

Fresh cilantro leaves, for garnish 1. In a 4- to 5-quart slow cooker, mix the tomatoes, stock, onion, chili powder, cumin, chipotle chile, adobo sauce, garlic, sugar, and salt. Cover and cook on Low for 8 hours. (The sauce can stay on the Warm setting for up to 3 hours.)

2. Increase the setting on the slow cooker to High. Cook the sauce, covered, until bubbling, about 10 minutes.

3. Crack 1 egg into a small cup or ramekin. Using the lip of the cup, create a small well in the sauce and slip the egg into the sauce. Repeat with additional eggs, using only as many eggs as will fit without touching (4 to 6 eggs, depending on the shape of the slow cooker). Cover and cook on High until the egg whites are set but the yolks are runny, 5 to 6 minutes. Using a large slotted spoon, transfer the eggs to a plate and cover to keep warm. Repeat with the remaining eggs.

4. Divide the sauce among 6 bowls. Top each bowl with 2 eggs. Garnish with black pepper and cilantro.

Per serving (2 eggs and ¾ cup sauce) 209 Cal, 11 g Total Fat, 3 g Sat Fat, 607 mg Sod, 12 g Total Carb, 7 g Sugar, 4 g Fib, 16 g Prot.