How to make shakshuka in your slow cooker
There's nothing more comforting than a few soft-yolked eggs cuddling in warm and spicy tomato-pepper sauce. Harsh winter, meet your enemy: shakshuka.
Shakshuka has Tunisian roots and is typically started in a skillet on the stovetop and finished in the oven. We simplified a recipe from John Gorham of Tasty n Sons to work in our trusty slow cooker.
Start by adding to the slow cooker ¼ cup of olive oil, half of a thinly sliced onion, 3 sliced garlic cloves, 2 cups of thinly sliced roasted peppers, ¾ teaspoon of paprika, ¾ teaspoon of piment d'Espelette, ¾ teaspoon of sugar, a bay leaf, a 28-ounce can of diced tomatoes, and salt and pepper. Stir the ingredients to combine, cover and cook the sauce on high.
After 3 hours, the vegetables will be soft, saucy and ready for eggs to be cracked directly into the spicy stew. Cover and cook the eggs on high for 12 to 15 minutes, or until the whites have set but the yolks are still soft. Sprinkle with parsley and serve with crusty bread or soft pita for sopping.
Get more slow cooker recipes:
• Slow Cooker Broccoli Cheese Soup from The Pioneer Woman
• Make a Slow Cooker Chicken Vegetable Curry
• Easy Slow Cooker Chili