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Slow Cooker Shakshuka

Slow Cooker Shakshuka

Prep time: 15 minutes
Bake Time: 2 hours 40 minutes
Serves: 6

  • 1 can (28 ounces) crushed tomatoes in purée with basil
  • 2 garlic cloves, minced
  • 2 medium green bell peppers, chopped
  • 1 small yellow onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 6 large eggs
  • 6 slices 21 whole grains and seeds organic bread
  • ½ cup crumbled feta cheese
  • Chopped fresh parsley for garnish (optional)


1. In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and ¼ teaspoon salt. Cover and cook on high 2½ hours or low 5 hours.

2. With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft. Makes about 6 cups.

3. Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.

Per serving: 301 Calories, 10g Fat (4g Saturated), 198mg Cholesterol, 631mg Sodium, 38g Carbohydrates, 8g Fiber, 13g Sugars, 5g Added Sugars, 16g Protein

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