Slow Cooker Shakshuka

4.30 from 20 votes

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

Cook Time7

Total Time7 30

Course: Breakfast, Brunch, Dinner, Lunch

Keyword: gluten free, one pot meal, slow-cooker, weeknight-friendly

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $11.00

Equipment

6-quart Slow Cooker

Ingredients

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

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

Nutrition