Slow Cooker Shakshuka
Shakshuka is a Middle Eastern dish of eggs poached in a very spicy tomato sauce. Although it can be served at any meal, in Israel it is served for breakfast. This version adds a couple of potatoes for a very hearty first meal. Serve with pitas or a baguette.
Serves: 4Hands-on: 20 minutesTotal: 4 hours 30 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 large yellow onion, peeled and diced
- 2 large potatoes, peeled and cut into 1" chunks
- 1 medium red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- 1 Tbsp. sweet paprika
- ¼ tsp. cayenne pepper
- 1 can (28 oz.) fire-roasted diced tomatoes, undrained
- 1 tsp. kosher salt
- 4 large eggs
- ¼ tsp. ground black pepper
- 1 Tbsp. chopped fresh parsley
- Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook, stirring frequently, for about 5 minutes, or until the onions soften. Add the bell pepper and garlic. Continue to sauté for another 2 minutes.
- Transfer mixture to a 4-quart slow cooker. Stir in remaining ingredients except the eggs, black pepper, and parsley. Cover and cook on low for 4 hours.
- Carefully break the eggs on top of the tomato sauce. Do not stir in. Re-cover and continue to cook for another 10–15 minutes or until the eggs are poached to your preference. Sprinkle with the black pepper and parsley before serving.