Slow cooker shakshuka is a Middle Eastern inspired dish where eggs cook in a spiced tomato sauce. This crockpot version is fuss-free; tomatoes, bell peppers, onions, garlic, and seasonings cumin, such as paprika, and coriander, slow cook together until the aroma fills your kitchen. Add the eggs at the end to cook them directly right in the pot. The result is a soft yolk that perfectly complements the spiced vegetables in the tomato sauce. Instructions to make this easy shakshuka recipe in the Instant Pot are also included.
Ingredients For Slow Cooker Shakshuka
- Eggs
- Diced Tomatoes
- Bell Pepper
- Onion
- Garlic
- Seasonings: cumin, salt, pepper, paprika, coriander
How To Make Shakshuka In The Slow Cooker
- Add all the ingredients EXCEPT the eggs to the slow cooker. Stir to mix well.
- Cook HIGH 1-2 hours or LOW 2-4.
- Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
- Cover and cook an additional 5-15 minutes or until eggs are done to your liking.
- Turn on the IP and select Sauté. Once hot add oil, onion, and bell pepper. Cook 3-5 minutes or until vegetables are soft.
- Stir in garlic, cumin, salt, pepper, coriander, and paprika. Cook an additional 1 minute. Stir in diced tomatoes.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release pressure when done.
- Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
- Close lid and seal valve. Set high pressure and cook for 1 minutes. Quick release pressure when done.
FAQs & Tips
What is shakshuka?
Shakshuka is a Middle Eastern dish of eggs poached in a tomato sauce. I tried it during my first trip to Israel back in 2012. It’s a common dish there and I understand why. Is SO easy, healthy and tasty. There are tons of different versions of shakshuka out there; heck I recently saw a recipe for curry lentil shakshuka (it looked delicious). That’s one of the things I love about shakshuka – you can tailor it to your own liking. This is my version. I kept it fairly simple with common vegetables and spices.
How do you eat shakshuka?
Normally shakshuka is served with some sort of bread like pita bread.
How long do you cook the eggs?
Traditionally shakshuka is served with runny eggs. But I’m a firm believer you should eat how you like not how tradition goes. Cook the eggs to your liking. How do you like your eggs? A little runny? Leave them in 5 minutes. Hard-boiled? Cook them a little longer. Every slow cooker and pressure heats differently so it might have to make this a time or two to get it right for you. It’s very easy to overcook eggs in the slow cooker so if you leave it in too long, you will definitely get an egg with a hard-cook yolk.
How do you store leftovers?
Store leftover slow cooker shakshuka in the refrigerator for up to 4 days.
What size slow cooker should you use?
I used a large 6-quart slow cooker or Instant Pot for this recipe.
Middle Eastern Inspired Recipes
PrintSlow Cooker Shakshuka
This slow cooker shakshuka is a Middle Eastern inspired dish where eggs cook in a spiced tomato sauce. This crockpot version is fuss-free; tomatoes, bell peppers, onions, garlic, and seasonings cumin, such as paprika, and coriander, slow cook together until the aroma fills your kitchen. Add the eggs at the end to cook them directly right in the pot. The result is a soft yolk that perfectly complements the spiced vegetables in the tomato sauce. Instructions to make this easy shakshuka recipe in the Instant Pot are also included.
Ingredients
- 4 large eggs
- 28 ounces diced tomatoes
- 2 garlic cloves, minced
- 1 bell peppers, diced
- 1/2 cup onion, diced
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- Handful fresh parsley, chopped for garnish
- 1 tablespoon (for Instant Pot only)
Instructions
- Add all the ingredients EXCEPT the eggs to the slow cooker. Stir to mix well.
- Cook HIGH 1-2 hours or LOW 2-4.
- Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
- Cover and cook an additional 5-15 minutes or until eggs are done to your liking.
- Turn on the IP and select Sauté. Once hot add oil, onion, and bell pepper. Cook 3-5 minutes or until vegetables are soft.
- Stir in garlic, cumin, salt, pepper, coriander, and paprika. Cook an additional 1 minute. Stir in diced tomatoes.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release pressure when done.
- Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
- Close lid and seal valve. Set high pressure and cook for 1 minutes. Quick release pressure when done.
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30 thoughts on “Slow Cooker Shakshuka”
Looks great! How much oil did you use? Thanks!
Thank you! I updated the recipe to reflect the oil amount. I used 2 tsp of oil, extra-virgin olive oil to be exact.
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Hi recipe looks awesome and my mother and I make it all the time! I have some left over Tofu – do you think I could add that in there?
I’m so glad to hear you enjoy the recipe! I’m currently working on a version with portobello mushrooms so stay tuned:-) Yes tufu can absolutely be added. Sounds yummy!
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Hi there! Thank you so much for this. I know you say to serve to immediately; does that mean it isn’t good as leftovers? I would love to take this to work!
It’s great as leftover! I just meant to serve it while it’s still hot. I hope you enjoy it the recipe!
Are the whole tomatoes tinned or fresh? It looks too saucy for fresh.
They’re canned.
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Delicious! Thanks for all of your recipes and ideas.
Reminds of Huevos abogotos (sp?) which is served for breakfast and lunch in parts of Mexico!
I found what you are referring to – huevos ahogados. OMG…thank you! I’m adding it to my list of recipes to make. Looks very similar to this. Perfect for the slow cooker!
This is delicious. I can’t believe how easy it is to make in a slow cooker! This is a great recipe for a paleo breakfast/brunch. You said there are many variations, can meat be added as a protein as well? Thanks much!
Thank you! Pretty much anything can be made in the slow cooker:-) Traditionally, shaksukas don’t contain meat however I don’t see why you couldn’t add some browned ground meat to this! If you do, let me know how it turns out.
This looks like so much fun. Yum
Thank you so much!
Ooooh I love shakshuka and I’m definitely going to try this one!
Me too! One of my favorites. I hope you enjoy the recipe!
Getting a slow cooker has been on the agenda for a while, interesting post.
I really hope you get one!! Thank you & enjoy. xShannon
Shakshuka in a slow cooker – how cool is that?! Looks so good
Thank you! You know I made this with you in mind:-)