Prep
5m
Cook
4h 20m
Total
4h 25m
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The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop the tomatoes, onion and dried spices into your slow cooker, pour in the stock and stir. Cook on low for 3 hours.
2 tin Chopped tomatoes
2 Onion
1 tsp Chilli flakes
2 tsp Ground cumin
1 tsp Paprika
150 ml Vegetable stock
Step 2
Add the spinach, season, stir, then cook for a further hour.
1 handful Fresh spinach
Sea salt
Freshly ground black pepper
Step 3
Make 8 indentations in the sauce with the back of a spoon and crack an egg into each indentation. Cook on high for around 20 minutes, or until the whites are set and the yolks still slightly runny (do keep an eye on them).
Step 4
Divide the eggs and sauce among 4 plates. Serve sprinkled with fresh parsley and with some toast on the side.
1 handful Fresh parsley leaves
4-8 slice Bread
For
4
M
I
2
tin
Chopped tomatoes, 400g each
2
Onion, chopped
1
tsp
Chilli flakes
2
tsp
Ground cumin
1
tsp
Paprika
150
ml
Vegetable stock
1
handful
Fresh spinach, chopped
Sea salt
Freshly ground black pepper
To serve:
1
handful
Fresh parsley leaves, chopped
4-8
slice
Bread, toasted
Per Serving
Calories
146kcal
Fat
2g
Carbs
28g
Protein
6g
Only visible to you
Made it?
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Prep
5m
Cook
4h 20m
Total
4h 25m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop the tomatoes, onion and dried spices into your slow cooker, pour in the stock and stir. Cook on low for 3 hours.
2 tin Chopped tomatoes
2 Onion
1 tsp Chilli flakes
2 tsp Ground cumin
1 tsp Paprika
150 ml Vegetable stock
Step 2
Add the spinach, season, stir, then cook for a further hour.
1 handful Fresh spinach
Sea salt
Freshly ground black pepper
Step 3
Make 8 indentations in the sauce with the back of a spoon and crack an egg into each indentation. Cook on high for around 20 minutes, or until the whites are set and the yolks still slightly runny (do keep an eye on them).
Step 4
Divide the eggs and sauce among 4 plates. Serve sprinkled with fresh parsley and with some toast on the side.
1 handful Fresh parsley leaves
4-8 slice Bread
For
4
M
I
2
tin
Chopped tomatoes, 400g each
2
Onion, chopped
1
tsp
Chilli flakes
2
tsp
Ground cumin
1
tsp
Paprika
150
ml
Vegetable stock
1
handful
Fresh spinach, chopped
Sea salt
Freshly ground black pepper
To serve:
1
handful
Fresh parsley leaves, chopped
4-8
slice
Bread, toasted
Per Serving
Calories
146kcal
Fat
2g
Carbs
28g
Protein
6g
Only visible to you
Made it?
Cancel
