In this Middle Eastern dish, you cook your eggs low and slow in a flavorful tomato sauce. After just one bite, this will become a staple of your breakfast repertoire.

    3 tablespoons butter, softened
    1 medium onion, finely chopped
    1 red bell pepper, finely chopped
    4 garlic cloves, minced
    1 teaspoon smoked paprika
    1 teaspoon ground cumin
    1 teaspoon salt
    ¼ teaspoon ground black pepper
    ¼ teaspoon red pepper flakes
    1 (28-ounce) can crushed tomatoes in puree
    ⅓ cup heavy whipping cream
    6 large eggs
    4 ounces whole-milk mozzarella cheese, sliced and cut into 1-inch pieces
    3 tablespoons minced fresh flat-leaf (Italian) parsley
    1.Rub the sides and bottom of the stoneware with the butter. Place the onion, bell pepper, garlic, paprika, cumin, salt, pepper, and red pepper flakes in the slow cooker. Stir in the tomatoes.
    2.Cover and cook on High for 2 to 3 hours, or until hot and bubbly and the vegetables are tender.
    3.Stir the cream into the tomato mixture. Crack an egg into a small dish. Use the back of a spoon to make a small well in the hot tomato mixture, then slip the egg into the well. Repeat with the remaining eggs.
    4.Cover and cook on Low for 30 minutes or until the eggs are softly set. Top with the mozzarella. Cover and cook on Low for 5 minutes more, or until the cheese is melted. Sprinkle with the parsley and serve.

    PER SERVING: 293 CALORIES ★ FAT: 20 G (61%) ★ NET CARBS 11 G (15%) ★ PROTEIN 14 G (19%)