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cover pic for {VIDEO} Slow Cooker Eggs in Portobello Mushrooms (Low-Carb, Paleo, Whole30)

{VIDEO} Slow Cooker Eggs in Portobello Mushrooms (Low-Carb, Paleo, Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 2-4 1x
Scale

Ingredients

  • 4 large portobello mushroom caps
  • 4 large eggs
  • 28 ounces diced or crushed tomatoes
  • 1 bell pepper, diced
  • 1/3 cup onion, diced
  • 1 garlic clove, minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • Handful fresh herbs for garnish (optional)

Instructions

  1. Add the tomatoes, bell pepper, onion, garlic, paprika, salt, pepper, and thyme to the slow cooker. Stir to mix well.
  2. Prepare the mushrooms by wiping them clean with a damp paper towel, removing the stems & gills. Add the mushrooms, hollow side UP. Season with salt & pepper.
  3. Cook HIGH 2-3 hours or LOW 4-6 or until mushrooms are soft.
  4. Crack egg(s) into each mushroom cap. Season with salt & pepper. Cook an additional 5-10 minutes on HIGH or until the egg is cooked to your liking.
  5. Top with fresh herbs if using.