Ingredients
1/2 cup water1 tablespoon olive oil1 medium Yukon Gold potato, peeled and sliced1 small onion, thinly sliced1/2 teaspoon smoked paprika12 large eggs1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper1 log (4 ounces) fresh goat cheese, coarsely crumbled1/2 cup chopped soft sun-dried tomatoes (not packed in oil)
Preparation
Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
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 1-1/2-qt. baking dish (dish must fit in slow cooker).
In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
