Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent

Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up.

SLOW COOKER : Add the cooked above ingredients at the bottom, topped with the rest of the ingredients with water. Set on high for 2 hours or low for 4 hours. Stir once or twice after a while.

We ate it for dinner with leftover roast chicken thighs.

For those who wish to add eggs into the dish, when the vegetables have softened, make depression marks into the concoction in the slow cooker, gently crack an egg into the indentation, season with a little salt and pepper, close the lid and cook for another hour or so (check the eggs to see if it's to the consistency that you like)

Happy cooking!