Slow Cooker ShakshukadownloadEmail This Post
Slow Cooker Shakshuka

Prep: 15 minutes
Slow Cook: 2 hours 40 minutes • Serves: 6

1can (28 ounces) crushed tomatoes in purée with basil
2 garlic cloves, minced
2 medium green bell peppers, chopped
1 small yellow onion, chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2teaspoon crushed red pepper
1/4teaspoon salt
6 large eggs
6 slices whole grain bread
1/2cup crumbled feta cheese
Chopped fresh parsley for garnish (optional)

1.In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and salt. Cover and cook on high 2-1/2 hours or low 5 hours.

2.With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into a small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft. Makes about 6 cups.

3.Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.

Approximate nutritional values per serving:
301 Calories, 10g Fat (4g Saturated), 198mg Cholesterol,
631mg Sodium, 38g Carbohydrates, 8g Fiber, 16g Protein

Dietitian’s tip:
> Add different flavors and textures to this dish by including cauliflower, zucchini or avocado slices.


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