Slow Cooker Shakshuka: A Warm Embrace in a Bowl

As the sun begins its descent and the golden hues cast a warm glow over your cozy kitchen, the savory aroma of Slow Cooker Shakshuka starts to fill the air. This dish evokes memories of gathering around the table, sharing stories, laughter, and love. Each spoonful is like a hug—comforting, vibrant, and packed with flavors that tell tales of home. If you’ve never ventured into the world of shakshuka, consider this your invitation to a delightful culinary experience, and trust me: your taste buds will thank you.

Why You’ll Love This Recipe

Shakshuka is not just any meal; it’s a celebration of flavors and traditions. Here’s why this Slow Cooker Shakshuka will become a cherished recipe in your repertoire:

Delicious Flavors: A harmonious blend of spices, tomatoes, and eggs creates an explosion of taste!
Easy to Prepare: Just toss everything in the slow cooker, and let it work its magic while you unwind.
Crowd-Pleasing: Perfect for brunches, cozy dinners, or festive gatherings—everyone will love it!
Budget-Friendly: Simple ingredients come together to create a dish that feels indulgent without breaking the bank.
Comforting: This hearty dish warms your soul, making it the ultimate comfort food for any occasion.

Ingredients

Gather these vibrant ingredients, and get ready to create some magic!

2 tablespoons olive oil (or swap with avocado oil for a twist)
1 large onion, finely chopped (adds a sweet base)
1 bell pepper, diced (red, yellow, or even green for a fresh taste)
4 cloves garlic, minced (the aromatic star of the show)
1 teaspoon ground cumin (for warmth)
1 teaspoon smoked paprika (adds depth and a smoky flavor)
1 can (28 ounces) crushed tomatoes (the heart of shakshuka!)
1 teaspoon sugar (to balance acidity)
Salt and pepper to taste
6 large eggs (preferably free-range for richer flavor)
Fresh parsley or cilantro, for garnish (a pop of color and freshness)

Prep and Cook Time

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Total Time: About 6 hours (ideal for a day at home)

This is a dish that’s perfect for a lazy Sunday or a busy weeknight; all you need is a little patience as it stews.

Step-by-Step Instructions

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper, stirring until they soften, about 5 minutes. Add the minced garlic, cumin, and smoked paprika, letting the spices bloom for an additional minute.
Combine with Tomatoes: Transfer this fragrant mixture to your slow cooker, followed by the crushed tomatoes and sugar. Stir well and season with salt and pepper.
Cook It Low and Slow: Cover the slow cooker and set it on low for 4-6 hours. The flavors will meld beautifully, and your kitchen will feel like a warm embrace with each passing hour.
Add the Eggs: About 30 minutes before serving, crack the eggs directly into the tomato mixture. Cover and allow them to poach gently in the sauce until the whites set but the yolks remain runny.
Garnish and Serve: Once the eggs are perfectly cooked, sprinkle the shakshuka with fresh herbs, and get ready to dig in!

Variations and Twists

This recipe is wonderfully versatile! Here are some fun ideas to switch it up:

Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes for a fiery version.
Green Goodness: Mix in fresh spinach or kale for added nutrients—just toss them in 10 minutes before serving.
Cheesy Delight: Crumble feta cheese on top just before serving for a creamy, tangy twist.
Herbaceous Twist: Experiment with different herbs; try thyme or oregano for a slightly different flavor profile.

Serving Suggestions

Picture yourself gathering around the table, a steaming pot of Slow Cooker Shakshuka at the center. Serve it alongside crusty bread or warm pita for dipping, allowing everyone to scoop up the rich, flavorful sauce. For brunch, it pairs beautifully with avocado slices and a refreshing salad, making it a delightful way to start your weekend. This dish isn’t just food; it’s an experience to be savored with family and friends.

Storage and Reheating

Leftovers? No problem! Store your Slow Cooker Shakshuka in an airtight container in the refrigerator for up to three days. The flavors only get better as they meld together! To reheat, simply microwave or warm it on the stovetop. If you’re planning ahead, you can freeze the dish without the eggs, allowing you to enjoy a homemade meal on a busy night.

Kitchen Tips for Success

Toast Your Spices: For deeper, richer flavors, toast your spices in olive oil for a minute before adding the tomatoes.
Fresh Herbs Are Key: Use fresh herbs for garnish to brighten the dish—dried herbs won’t provide the same pop of flavor.
Egg Perfection: Keep an eye on the eggs; you want them just set enough so the yolks are still runny—a creamy delight!
Consistent Texture: If you prefer a thicker shakshuka, let it simmer uncovered for the last 30 minutes of cooking.
Play with Heat: Taste and adjust seasoning throughout the cooking process, creating something uniquely yours!

FAQs

Can I substitute the tomatoes? Yes! You can use fresh tomatoes—just make sure to blend them into a sauce-like texture.
Is it okay to use egg whites only? Absolutely! You can use only egg whites for a lighter option.
Can I meal prep this? Yes! Prepare the sauce ahead of time and add the eggs when you’re ready to serve.
What can I serve with it? Besides bread, consider serving it with a light salad or yogurt for dipping.

Conclusion

As you serve up this Slow Cooker Shakshuka, take a moment to appreciate the warmth it brings to your kitchen and your heart. Each bite is a reminder of home-cooked meals, of laughter shared, and of connections deepened over a hearty dish. Invite your loved ones to gather ’round, share stories, and indulge in this global favorite that you’ve made your own. Happy cooking, and may your tables always be filled with joy and deliciousness!

Contents

1 Slow Cooker Shakshuka

Slow Cooker Shakshuka

A comforting and vibrant dish made with eggs poached in a spicy tomato sauce, perfect for sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Brunch, Dinner

Cuisine Mediterranean

Servings 4 servings

Calories 400 kcal

Ingredients

Aromatics and Base

2 tablespoons olive oil or swap with avocado oil for a twist
1 large onion, finely chopped adds a sweet base
1 piece bell pepper, diced red, yellow, or green for a fresh taste
4 cloves garlic, minced the aromatic star of the show

Seasonings and Sauce

1 teaspoon ground cumin for warmth
1 teaspoon smoked paprika adds depth and a smoky flavor
1 can crushed tomatoes (28 ounces) the heart of shakshuka!
1 teaspoon sugar to balance acidity
to taste salt and pepper

Main Ingredients

6 large eggs preferably free-range for richer flavor
to taste fresh parsley or cilantro, for garnish a pop of color and freshness

Instructions

Preparation

In a skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper, stirring until they soften, about 5 minutes.
Add the minced garlic, cumin, and smoked paprika, letting the spices bloom for an additional minute.

Cooking

Transfer this fragrant mixture to your slow cooker, followed by the crushed tomatoes and sugar. Stir well and season with salt and pepper.
Cover the slow cooker and set it on low for 4-6 hours.
About 30 minutes before serving, crack the eggs directly into the tomato mixture. Cover and allow them to poach gently in the sauce until the whites set but the yolks remain runny.

Serving

Once the eggs are perfectly cooked, sprinkle the shakshuka with fresh herbs, and serve warm with crusty bread or pita.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, microwave or warm on the stovetop. For freezing, leave out the eggs.

Keyword Comfort Food, Easy Recipe, Eggs, Shakshuka, Slow Cooker

Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.

📩 contact@dailypan.com • Pinterest