Stephen Kent Johnson
Serves 4

My idea of the perfect morning is enjoying a tasty, nutritious breakfast while prepping for a busy day ahead of me. Unfortunately, we don’t always have time to cook a palatable meal—so why not make your breakfast the night before to save time in the morning? We found this hearty recipe for eggs poached in tomato sauce using the beloved kitchen appliance, a slow cooker. You can just start the sauce the day before and add eggs in the morning to create this savory breakfast, similar to shakshuka. If you’re intimidated by the lengthy cook time or large portions required by a Crock-Pot, don’t worry—we’ve been there. But once you discover the versatility of a slow cooker, you’ll be hooked.

This flavorful egg recipe comes from Martha Stewart's Slow Cooker ($17,, the new cookbook from the kitchens of Martha Stewart Living that's solely dedicated to mastering your slow cooker. While most slow cooker recipes might be super easy and convenient, they can be lacking in flavor. However, everyone’s favorite lifestyle guru shows us that you can make anything with this device—and make it delicious and full of flavor. Each of the 110 recipes featured in this cookbook is designed specifically to play off a slow cooker’s assets. Whether you’re an avid user or a newbie, you’re bound to find a recipe you love. After all, the dishes are Martha Stewart-approved.

Keep reading, so you can enjoy your breakfast without the rush in the morning.

Eggs Poached in Tomato Sauce

How to Make It

Preheat a 5-to 6-quart slow cooker.
Add tomatoes, garlic, oil, basil, 1 teaspoon salt, ¼ teaspoon pepper, and sugar to the slow cooker, stirring to combine. Add the boiling water. Cover and cook on high for 1 hour. Reduce heat to low and cook 4 hours more. (For a thicker sauce, continue cooking on low 2 additional hours, or until desired thickness is reached.)
Use a spoon to create 4 shallow wells in tomato sauce. Gently crack 1 egg into each well, and cook until set, 8 to 10 minutes. Season with salt and pepper. Serve topped with herbs.

Cookbook Source

Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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