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
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