Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 34

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4

VEGETARIAN

This version of the classic Mexican scrambled egg breakfast dish is wonderfully flavoursome due to the long slow cooking of the vegetables overnight.

2 plum tomatoes

1 red onion, peeled and diced

2 red peppers, deseeded and diced

1 fresh red chilli, deseeded and finely chopped

2 tbsp olive oil

Sea salt and freshly ground black pepper

10 eggs

25g (1oz) butter

1 tbsp roughly chopped fresh parsley

Place the tomatoes in a heatproof bowl, cover with freshly boiled water and leave to stand for 2 minutes, then drain. Peel the tomatoes, then remove the seeds and cut the flesh into chunks.

Place the tomatoes, onion, peppers, chilli and olive oil in the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on low overnight or for up to 9 hours until tender and caramelised. Strain off any cooking liquid.

When you wake up or 30 minutes before you are ready to eat, increase the temperature of the slow cooker to high. After 20 minutes, break the eggs into a bowl and whisk lightly, then season with salt and pepper.

Add the egg mixture and butter to the slow cooker dish and stir very gently with a wooden spoon, almost pushing the ingredients lightly, until the eggs begin to set around the edges.

Cover with the lid again and continue cooking for 15 minutes, giving the ingredients a little push every so often, until the eggs just start to become firm. Scatter the parsley over the eggs and spoon onto hot buttered toast to serve.