Overnight Marinara Poached Eggs

Shakshuka is a popular Israeli breakfast dish of poached eggs in a spicy tomato sauce. 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

Serves: 6


  • 2 Tbsp. olive oil
  • 1 can (28 oz.) fire-roasted diced tomatoes
  • 1 can (15 oz.) crushed tomatoes
  • 2 cloves garlic, crushed
  • 1 1⁄2 Tbsp. sugar
  • 3⁄4 tsp. kosher salt
  • 6 large eggs
  • 1⁄2 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 to 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.