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Shakshuka is simple yet flavorful Middle Eastern dish made with tomatoes, eggs, and spices. Make this recipe in your slow cooker or Instant Pot.

{VIDEO} Slow Cooker/Instant Pot Shakshuka (Low-Carb, Paleo, Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 eggs
  • 28 ounces diced tomatoes
  • 2 garlic cloves, minced
  • 1 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
  • Handful fresh parsley, chopped for garnish
  • 2 tsp oil (for IP)

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.