Slow Cooker Huevos Rancheros

Prep Time: 15 minutes
Total Time: 4 hours
Makes: 8


  1. 2 tbsp (30 mL) olive oil
  2. 1 onion, finely diced
  3. 1 red pepper, finely diced
  4. 1 chipotle pepper in adobo sauce, finely chopped
  5. 2 cloves garlic, minced
  6. 4 tsp (20 mL) Tex-Mex seasoning
  7. 1 can (796 mL) diced tomatoes
  8. 1 can (540 mL) mixed beans, drained and rinsed
  9. 8 corn tortillas, each cut into 6 wedges
  10. 1 cup (250 mL) shredded Tex-Mex cheese
  11. 8 eggs
  12. 1/4 cup (60 mL) chopped fresh cilantro
  13. 1 cup (250 mL) prepared guacamole


  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. 
  2. In large slow cooker (4.5 to 6 L capacity), layer 1/4 bean mixture, 1/3 tortilla wedges and 1/3 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. 
  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.

- 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.