Slow cooker heuvos rancheros stew

Traditionally enjoyed for breakfast, this twist on the Mexican favourite makes a nutritious midweek meal.

By The Good Housekeeping Cookery TeamUpdated: 14 December 2023

preview for Huevos Rancheros Slow Cooker Stew

This slow cooker stew recipe couldn't be easier – simply throw all of the ingredients into the dish and return home at the end of the day to a warming stew packed with flavour and protein. Top with slices of fresh avocado and serve with tortillas, if you like.

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Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

6 hrs 30 mins

Total Time:

6 hrs 35 mins

Cal/Serv:

363

Ingredients

For the stew

1
onion, finely chopped
2
mixed coloured peppers, deseeded and finely sliced
1 Tbsp.
chipotle paste, we used Sainsbury’s own
2 tsp.
garlic granules
1 tsp.
ground cumin
2 tsp.
ground coriander
2 tsp.
dried oregano
1
vegetable stock cube, crumbled
2
x 400g tins black beans, drained and rinsed
200 g
cherry tomatoes, halved
1 tsp.
cornflour

To garnish and serve, optional

Small handful coriander, roughly chopped
1
small avocado, sliced
Corn tortillas taco wraps

Directions

1. Step 1Mix all of the stew ingredients, reserving some of the cherry tomatoes for garnish, into the bowl of the slow cooker. Add a generous amount of seasoning and mix well. Cook on low for 6hr.
2. Step 2After 6hr, crack eggs into the top of the stew, spacing apart. Recover and cook on low for 25min, until the whites of the eggs and set and yolks are still runny.
3. Step 3Divide between 4 bowls, squeeze over the lime, top with feta and reserved cherry tomatoes. Garnish with coriander and avocado, if using. Serve with corn tortillas wraps, if you like.

Per serving (including avocado, but without wraps):

Calories: 363
Protein: 21g
Total fat: 14g
Saturates: 4g
Carbs: 32g
Total sugars: 8g
Fibre: 12g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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