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.
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?Scroll Down To Share What You Think
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
Loved it, served with Salad and Garlic Bread for dinner.
Loved this, served with a lettuce, avocado and olive salad, absolutely delicious