Slow Cooker Shakshuka is a flavorful, slow-cooked tomato sauce with poached eggs cooked right inside the sauce. It’s a great meatless meal that is naturally gluten-free and low carb.
I had never made Shakshuka until I joined (and then started working for) Cook Smarts. Shakshuka (made on the stovetop) is a popular recurring recipe for our meal plan members. Now it’s one of my favorite vegetarian meals too. Crack eggs into the flavorful sauce at the end of cooking and they poach to perfection. It’s an easy veggie-packed dinner and, since I always serve it with warm pita bread or naan, it’s an easy sell for my kids too.
Speaking of kiddos…we had our first substantial snow of the season yesterday (6+ inches and more today) and Molly and Clara’s school was cancelled. They’re in kindergarten, so this was their first “real” snow day, and they instantly got it. The universal snow day look of joy crossed both their faces. We’ll have to get out to play in the snow a bit, but I’m feeling very grateful for all those freezer meals we have tucked away. It’s nice to know that dinner is already done while I work to entertain three cooped-up kids. And this shakshuka makes a great freezer meal – it defrosts fast and then can simmer in the slow cooker all day long!
Why Make Shakshuka In the Slow Cooker
The tomato sauce in shakshuka develops tons of flavor while it simmers all day. It’s also very forgiving, so if you need something that can cook on low during a long day of work, this is a winner. Let it cook on low for 7 to 8 hours and then it can hold on the warm setting for up to 4 more. (Just be sure to turn it up to high when you add the eggs so they will poach properly.)
- Onion – Any type of onion will work here – yellow or white. I like to dice it pretty small so there are no large pieces of onion in the finished dish.
- Roasted Red Bell Peppers – A jar of roasted red bell peppers has all the great flavor of roasted red bell peppers but you don’t have do any of the work. These are slightly smoky and slightly sweet and add a lot of flavor to the shakshuka. All you have to do is drain and chop them.
- Artichoke Hearts – These aren’t a traditional addition to shakshuka, but the slightly briny flavor of artichokes goes really well here. I recommend just using canned artichokes, but you can also find them frozen or marinated in oil (in a glass jar). Be sure to chop these well – they sometimes come in larger pieces.
- Petite Diced Tomatoes – Again, just personal preference to use petite diced tomatoes instead of the larger diced version. I like everything to be in fairly small pieces, but regular diced tomatoes will work just fine. If you can find them, fire-roasted tomatoes add even more flavor to the dish.
- Tomato Paste, Garlic, Oregano, Paprika, Ground Cumin – These pantry staples all help develop flavor.
- Eggs – The key to shakshuka is to crack the eggs into the tomato sauce so they poach right in the sauce. Don’t skip the eggs.
- Parsley and Feta Cheese – You can skip these if you’d like, but they add a fresh layer of flavor.
- Pita, Naan, or Toasted Bread – You’re going to want one of these on hand for soaking up that flavorful sauce.
Freeze This Meal
To freeze: Combine onion, roasted red bell peppers, artichoke hearts, tomatoes (including liquid), tomato paste, garlic, dried oregano, paprika, ground cumin, salt, and pepper in a freezer-safe bag or container. Seal and freeze for up to 6 months.
To reheat: This meal can be transferred right to the slow cooker from the freezer or allow it to defrost overnight in the fridge. Then continue with cooking instructions provided below.
If you do freeze this meal, be sure to print the recipe below for a printable label to attach to the top.
Other Great Vegetarian Dinners
- Cauliflower Piccata – Take the classic chicken dish with lemon, capers, and butter and sub cauliflower for the chicken. The sauce is everything here and is enough to satisfy even the meat-eaters.
- Mexican Pita Pizzas – When I think of 20-minute weeknight dinners, this meal always comes to mind. These “pizzas” are baked on pita rounds and use refried beans instead of sauce for a protein-packed plant-based layer.
- Sweet Potato Tacos with Avocado Crema and Goat Cheese – Totally not traditional tacos, but totally delicious.
- KitchenAid Slow Cooker – This recipe should be made in a 6-quart Slow Cooker (this is a link to the version I have and love).
Slow Cooker Shakshuka
- 6-quart Slow Cooker
- 1 Yellow Onion, finely diced
- 1 16 ounce jar Roasted Red Bell Peppers, drained and then chopped
- 1 14 ounce can Artichoke Hearts, drained and chopped
- 3 15 ounce cans Petite Diced Tomatoes, use regular or fire-roasted
- 3 Tablespoons Tomato Paste
- 4 cloves Garlic, chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 8 large Eggs
- 2 ounces Feta Cheese, crumbled
- Chopped Parsley (optional, for topping)
- Pita, Naan, or Toasted Bread, for serving
- Combine onion, roasted red bell peppers, artichoke hearts, tomatoes (including liquid), tomato paste, garlic, dried oregano, paprika, ground cumin, salt, and pepper in the bowl of a slow cooker.
- Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours (after cooking, the shakshuka can hold on warm for up to 4 hours before serving).
- If cooking on low, turn the slow cooker to high.
- Remove the lid.
- Working with one egg at a time, crack the egg into a ¼ cup measuring cup. Use the measuring cup to make an indentation in shakshuka and gently pour egg into the indentation. Continue with all remaining eggs.
- Cover and cook for 20 to 25 minutes more until eggs whites are set and egg yolks are still slightly soft.
- Serve shakshuka with cheese and parsley on top and pita, naan, or toasted bread for dipping.
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