Overnight Marinara Poached Eggs
Shakshuka is a popular Israeli breakfast dish of poached eggs in a spicy tomato sauce. We make this milder version (minus the bell pepper and spices) in a slow cooker and eat it any time of day with rustic bread.
Serves: 6Hands-on: 20 minutesTotal: 8 hours 50 minutesDifficulty: Medium
- 2 Tbsp. olive oil
- 1 can (28 oz.) fire-roasted diced tomatoes
- 1 can (15 oz.) crushed tomatoes
- 2 cloves garlic, crushed
- 1½ Tbsp. sugar
- ¾ tsp. kosher salt
- 6 large eggs
- ½ cup fresh basil, roughly chopped
- Drizzle the olive oil across the bottom of a 6-quart slow cooker.
- Pour the diced tomatoes, crushed tomatoes, garlic, sugar, and salt into the slow cooker. Stir with a wooden spoon to mix.
- Cover the slow cooker and set to low. Allow sauce to cook overnight.
- In the morning, remove the cover of the slow cooker and use a wooden spoon to make 6 wells in the sauce. Crack each egg and gently pour into one of the wells youʼve created in the sauce.
- Cover and set slow cooker to high. Cook for 15–20 minutes for soft cooked eggs, or 20–25 minutes to cook the yolks through.
- Use a ladle to scoop the eggs and sauce into individual bowls. Top with basil.
- Serve immediately.