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