Slow cooker shakshuka recipe. As the perfect breakfast or brunch dish, Shakshuka brings a little spice and Southwestern twist to the table. To get individual servings, make well in the sauce with a spoon. When following a gluten-free diet, it is important to use corn tortillas, not flour ones. Lightly toast them if desired.
What is Shakshuka?
Shakshuka is a dish from the Middle East that has become popular in Israel, North Africa, and the Balkans. It is typically made with tomatoes, peppers, onions, garlic, and spices.
This dish can be served as an appetizer or as a main course. The slow cooker shakshuka recipe is one of the most popular dishes on Pinterest. Shakshuka recipe slow cooker is also very popular because it’s easy to make and it’s perfect for those who are busy or don’t have much time to spend on cooking.
How to Make Shakshuka
This recipe is a great way to make a dish that is traditionally cooked on the stovetop in one pot. It can be made ahead of time and served at room temperature or heated up in the slow cooker.
The recipe starts with sautéing onion, and poblano until softened. Place the mixture in a slow cooker. Then add tomatoes, cayenne pepper, cumin, and salt. Cook on low for 3-4 hours or high for 1-2 hours.
Crack the eggs into the tomato mixture, then increase heat to high and cook for a further 20 minutes.
Slow Cooker Shakshuka Recipe
You may also like:
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 1 large poblano chile, seeded and chopped
- 3 garlic cloves, peeled and minced
- 1½ pounds (720 g) of chopped tomatoes
- 1/4 cup (60 ml) water
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 large eggs
- chopped fresh cilantro, for garnish
Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and poblano. Cook, stirring occasionally, for about 1 minute.
Remove the cooked onion and poblano mixture from the heat and transfer it to a 6-quart (6 L) slow cooker.
Add chopped tomatoes, water, ground cumin, 1.2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
Cover the pot and cook on a low-heat setting for 3-4 hours.
Open the lid. Use the back of a spoon to make 8 indentations in the sauce. Crack 1 egg into each hole.
Sprinkle eggs with remaining salt and black pepper.
Cover the lid and increase heat to high. Cook for a further 20 minutes, or until the desired doneness.
Sprinkle with chopped cilantro. Serve hot.