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Preparation Time: 30 minutes
Cooking time: 3 hours
Serves: 6
If served as six portions, provides 245 cals, 19g fat (of which 5g saturates), 4g sugar and 0.3g salt per portion.
Ingredients
- ½ cup water
- 1 tbsp olive oil
- 1 medium Yukon Gold potato, peeled and sliced
- 1 small onion, thinly sliced
- ½ tsp smoked paprika
- 12 large eggs
- 1 tsp minced fresh thyme or ¼ tsp dried thyme
- 1 tsp hot pepper sauce
- ½ tsp salt
- ¼ tsp pepper
- 1 log (4oz) fresh goat cheese, coarsely crumbled
- ½ cup chopped soft sun-dried tomatoes (not packed in oil)
Method
1. Layer 2 x 24in pieces of aluminum foil; starting with a long side, fold up foil to create a 1in wide strip. Shape strip into a coil to make a rack for bottom of a 6 quart oval slow cooker. Add water to slow cooker; set foil rack in water.
2. In a large skillet, heat oil over medium - high heat. Add potato and onion; cook and stir until potato is lightly browned, 5 - 7 minutes. Stir in paprika. Transfer to a greased 1½ quart baking dish (dish must fit in slow cooker).
3. In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2oz cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
4. Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3 - 4 hours.
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