AuthorMike EgrieCategoryDifficultyIntermediate
Slow Cooker Shakshuka
Yields6 Servings
Prep Time15 minsCook Time2 hrs 40 minsTotal Time2 hrs 55 mins
 28 oz crushed tomatoes in purée with basil
 2 garlic cloves, minced
 2 medium green bell peppers, chopped
 1 small yellow onion, chopped
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp 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.

Make it Gluten Free: Dependent on using a Gluten Free bread.

Ingredients

 28 oz crushed tomatoes in purée with basil
 2 garlic cloves, minced
 2 medium green bell peppers, chopped
 1 small yellow onion, chopped
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp 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)

Directions

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.

Slow Cooker Shakshuka
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