slow cooker shakshuka
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5 from 1 vote

Slow Cooker Shakshuka

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.
This recipe should be made in a 6-quart slow cooker.
Prep Time30 mins
Cook Time7 hrs
Total Time7 hrs 30 mins
Course: Breakfast, Brunch, Dinner, Lunch
Keyword: gluten free, one pot meal, slow-cooker, weeknight-friendly
Servings: 4
Calories: 231kcal
Author: Jess Smith via Inquiring Chef
Cost: $11.00

Equipment

Ingredients

  • 1 Yellow Onion, finely diced
  • 1 16oz jar Roasted Red Bell Peppers, drained and then chopped
  • 1 14oz can Artichoke Hearts, drained and chopped
  • 3 15oz cans Petite Diced Tomatoes, use regular or fire-roasted
  • 3 Tbsp Tomato Paste
  • 4 cloves Garlic, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 large Eggs
  • 2 oz Feta Cheese, crumbled
  • Chopped Parsley (optional, for topping)
  • Pita, Naan, or Toasted Bread, for serving

Instructions

  • 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.

Notes

To freeze this meal: Combine all of the ingredients listed in step #1 in a freezer-safe bag or container. Seal and freeze for up to 6 months.
If you’re going to freeze this meal, attach this label to the top so the instructions are right at your fingertips.
slow cooker shakshuka

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 434mg | Sodium: 713mg | Potassium: 351mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1101IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 3mg