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July 9, 2018

Shakshuka 5 0 5 3

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

  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Yields: Serves 4


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


1Place tomatoes, onion, garlic, chilli, capsicum, paprika and cumin in slow cooker bowl

2Cook on LOW for 7hrs (3L Ambiano Aldi sc)

3Season with salt, pepper and sugar as required to taste

4Crack an egg in a small bowl

5Make a hole in the sauce and gently tip egg into it, repeat for remaining eggs

6Cook with a tea towel under the lid for a further 20-30 mins until eggs are cooked how you like

7Can be served with a salad or crusty bread


1If you prefer a mild heat remove and discard the chilli seeds before dicing or replace chilli with 2 tspns Capsicum flakes

2Capsicum can be any you prefer - Red, Green or Yellow

Submitted by Felicity Barnett


3 Reviews

Lynn Dally

October 26, 2019

Loved this, served with a lettuce, avocado and olive salad, absolutely delicious

Katrina Attard

July 27, 2018

Loved it, served with Salad and Garlic Bread for dinner.

Karen Stuckings

July 15, 2018

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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