Let your slow cooker poach your eggs in this easy & healthy Middle Eastern recipe. The tomato sauce is so flavorful you may eat it by itself!
Here is yet another recipe that you normally don’t associate with the slow cooker but trust me it works. I started booking our trip to Israel this week which got me thinking about Shakshuka. Shakshuka in short 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 a lot of different versions of shakshuka but this one is the poaching of the eggs at the end. Since the main ingredient in this recipe is eggs, shakshuka is normally served for breakfast; however, I find that you can eat this any time of the day.
So colorful and pretty, no? I know the yellow things look like mangos (or so I’ve been told) but it’s not it’s a diced yellow bell pepper. You can use two green bell peppers if you like.
Give it all a good stir. This sauce will be so good that you’ll probably want to eat some right away. Go ahead, there’s plenty of sauce:-)
I used a 6 quart slow cooker and I was able to fit 4 eggs in comfortably but I could have easily crowded in 2 more.
Did I mention this is also healthy? It’s whole30 and paleo compliant. Of course it is, it’s eggs, tomatoes, and spices.Print
Easy Slow Cooker Shakshuka
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 4 servings
- 4 eggs
- 28 ounces whole tomatoes
- 4 garlic cloves, minced
- 2 bell peppers, diced
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1/2 tsp paprika
- Fresh parsley
- Add all the ingredients except the eggs to the slow cooker.
- Stir to mix well.
- Cook HIGH 1-2 hours.
- Dig 4 small holes in the shakshuka sauce.
- Crack one egg into each hole.
- Cover and cook an additional 10-20 minutes on HIGH.
- Serve immediately.
Pita, toast, or just straight out of the slow cooker. The ways to eat this are endless.
How do you like your eggs? A little runny? Leave them in 10 minutes. Hard-boiled? Go for 20 minutes. See what I’m going for here? Cook the eggs to the doneness (is that a word??) of your liking.