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Slow Cooker Shakshuka

slow cooker shakshuka
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5 from 3 reviews

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

Units Scale
  • 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

Slow Cooker

  1. Add all the ingredients EXCEPT the eggs to the slow cooker. Stir to mix well.
  2. Cook HIGH 1-2 hours or LOW 2-4.
  3. Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
  4. Cover and cook an additional 5-15 minutes or until eggs are done to your liking.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil, onion, and bell pepper. Cook 3-5 minutes or until vegetables are soft.
  2. Stir in garlic, cumin, salt, pepper, coriander, and paprika. Cook an additional 1 minute. Stir in diced tomatoes.
  3. Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release pressure when done.
  4. Dig 4 small holes in the shakshuka sauce. Crack one egg into each hole.
  5. Close lid and seal valve. Set high pressure and cook for 1 minutes. Quick release pressure when done.

Find it online: https://fitslowcookerqueen.com/easy-slow-cooker-shakshuka/

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