Shakshuka

Eggs poached in a spicy tomato sauce. Perfect for breakfast or add a salad and serve for brunch or an easy dinner.

Submitted by Felicity Barnett

Shakshuka

Eggs poached in a spicy tomato sauce. Perfect for breakfast or add a salad and serve for brunch or an easy dinner.
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Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Servings 4

Ingredients
 

  • 1 400g tinned finely chopped Tomatoes
  • 400g Tomatoes, roughly chopped
  • 1 Onion, diced
  • 4 Garlic cloves - diced, minced or sliced
  • 1 red Chilli, diced (see Notes)
  • 1 Capsicum, diced (see Notes)
  • 1.5 tspns Paprika
  • 1 tspn Cumin
  • 1 tspn Sugar
  • Salt and Pepper
  • 8 Eggs

Instructions
 

  • Place tomatoes, onion, garlic, chilli, capsicum, paprika and cumin in slow cooker bowl
  • Cook on LOW for 7hrs (3L Ambiano Aldi sc)
  • Season with salt, pepper and sugar as required to taste
  • Crack an egg in a small bowl
  • Make a hole in the sauce and gently tip egg into it, repeat for remaining eggs
  • Cook with a tea towel under the lid for a further 20-30 mins until eggs are cooked how you like
  • Can be served with a salad or crusty bread

NOTES--

  • If you prefer a mild heat remove and discard the chilli seeds before dicing or replace chilli with 2 tspns Capsicum flakes
  • Capsicum can be any you prefer - Red, Green or Yellow
Tried this recipe?Let us know how it was!

3 thoughts on “Shakshuka”

  1. I cooked this overnight for around 9 hours low with no problems. Doubled the chilli to suit our taste and no sugar. Added a tin of drained cannellini beans to make more filling. Cooked eggs in the morning using silicone egg containers so could keep leftovers. Also had on hotdog with cheese for lunch

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