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Slow Cooker Shakshuka

When I was first introduced to shakshuka a few years back, I instantly fell in love with the flavours. I have since tried many variations of this classic dish but this is my favourite. For me, it’s such a perfect way to start a weekend, along with a steaming-hot coffee and the morning paper. Sheer bliss. You can also find this recipe on page 38 of The Ultimate Slow Cooker Cookbook!

Prep

5m

Cook

4h 20m

Total

4h 25m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Pop the tomatoes, onion and dried spices into your slow cooker, pour in the stock and stir. Cook on low for 3 hours.

Step 2

Add the spinach, season, stir, then cook for a further hour.

Step 3

Make 8 indentations in the sauce with the back of a spoon and crack an egg into each indentation. Cook on high for around 20 minutes, or until the whites are set and the yolks still slightly runny (do keep an eye on them).

Step 4

Divide the eggs and sauce among 4 plates. Serve sprinkled with fresh parsley and with some toast on the side.

For

4

M

I

2

tin

Chopped tomatoes, 400g each

2

Onion, chopped

1

tspn

Chilli flakes

2

tspn

Ground cumin

1

tspn

Paprika

150

ml

Vegetable stock

1

handful

Fresh spinach, chopped

Sea salt

Freshly ground black pepper

To serve:

1

handful

Fresh parsley leaves, chopped

4-8

slice

Bread, toasted

Per Serving

Calories

146kcal

Fat

2g

Carbs

28g

Protein

6g

Next

Made it?

Comments

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homepage-image

Slow Cooker Shakshuka

When I was first introduced to shakshuka a few years back, I instantly fell in love with the flavours. I have since tried many variations of this classic dish but this is my favourite. For me, it’s such a perfect way to start a weekend, along with a steaming-hot coffee and the morning paper. Sheer bliss. You can also find this recipe on page 38 of The Ultimate Slow Cooker Cookbook!

Prep

5m

Cook

4h 20m

Total

4h 25m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Pop the tomatoes, onion and dried spices into your slow cooker, pour in the stock and stir. Cook on low for 3 hours.

Step 2

Add the spinach, season, stir, then cook for a further hour.

Step 3

Make 8 indentations in the sauce with the back of a spoon and crack an egg into each indentation. Cook on high for around 20 minutes, or until the whites are set and the yolks still slightly runny (do keep an eye on them).

Step 4

Divide the eggs and sauce among 4 plates. Serve sprinkled with fresh parsley and with some toast on the side.

For

4

M

I

2

tin

Chopped tomatoes, 400g each

2

Onion, chopped

1

tspn

Chilli flakes

2

tspn

Ground cumin

1

tspn

Paprika

150

ml

Vegetable stock

1

handful

Fresh spinach, chopped

Sea salt

Freshly ground black pepper

To serve:

1

handful

Fresh parsley leaves, chopped

4-8

slice

Bread, toasted

Per Serving

Calories

146kcal

Fat

2g

Carbs

28g

Protein

6g

Next

Made it?

Comments

Cancel