Slow Cooker Shakshuka
1. In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and ¼ teaspoon salt. Cover and cook on high 2½ hours or low 5 hours.
2. With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft. Makes about 6 cups.
3. Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.
- 10 g Total Fat
- 4 g Saturated Fat
- 198 mg Cholesterol
- 631 mg Sodium
- 38 g Carbohydrates
- 8 g Fiber
- 13 g Sugars
- 5 g Added Sugars
- 16 g Protein
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Nutritional Information
- 10 g Total Fat
- 4 g Saturated Fat
- 198 mg Cholesterol
- 631 mg Sodium
- 38 g Carbohydrates
- 8 g Fiber
- 13 g Sugars
- 5 g Added Sugars
- 16 g Protein
Directions
1. In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and ¼ teaspoon salt. Cover and cook on high 2½ hours or low 5 hours.
2. With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft. Makes about 6 cups.
3. Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.