Serves 6 to 8
Ingredients
- (2) tablespoons canola oil
- (2) fresh chorizo or hot Italian sausages, casing removed(1) medium onion, chopped
- (1) red pepper, seeded and diced
- (1) jalapeno seeded and finely chopped
- (4) scallions, thinly sliced
- (1 1/2) tablespoons ground cumin
- (1/4) teaspoon cayenne pepper
- (1) 28 ounce dan fine diced tomatoes with their juices
- (1) 8 ounce can tomato sauce
- (1) 14 ounce can black beans drained
- Salt & freshly ground pepper
- Softened unsalted butter for the slow cooker
- (9) tostadas, plus more for serving
- (6) large eggs
- Finely chopped cilantro for serving
Directions
In a large skillet, heat the oil until shimmering.
Add the sausage and cook over high heat, breaking it into small lumps with a spoon, until nearly cooked, about 5 minutes.
Add the onion and cook until softened, about 5 minutes. Add the red bell pepper and jalapeno and cook until softened about 5 minutes.
Add the scallion cumin and cayenne and cook for 1 minute longer.
Add the diced tomatoes along with their juice, the tomato sauce and the black beans. Season with salt and pepper and bring to a boil.
Butter the insert of a 4 quart slow cooker and arrange three tostadas in the bottom, breaking them to fill any empty spaces.
Scatter 1/3 of the cheese on top followed by 1/3 of the sauce.
Repeat with remaining tostadas, cheese and sauce. Close the slow cooker and set on high for 4 hours.
Crack the eggs into individual ramekins or small bowls. After 3 1/2 hours, using a small ladle or spoon, make 6 deep wells into the casserole and carefully pour the eggs into the wells. Close the slow cooker and finish cooking until the egg whites are set and the yolks runny, 20 to 30 minutes longer, depending upon the machine. Serve over tostadas with the cilantro and shredded cheddar.