The Easiest, Most Flavorful Shakshuka You’ll Ever Make!
Imagine waking up to the incredible aroma of a rich, spiced tomato sauce simmering away. That’s the magic of this Slow Cooker Shakshuka. We’re taking the beloved Middle Eastern classic—eggs perfectly poached in a vibrant sauce of tomatoes, bell peppers, and warm spices—and making it unbelievably easy. The low-and-slow heat of the cooker deepens the flavors, creating a velvety, savory base that’s simply irresistible. Topped with melting mozzarella and fresh parsley, this one-pan wonder is destined to become your go-to for lazy weekend brunches and impressive breakfasts. Get ready to dip some crusty bread into the best Shakshuka you’ve ever made!
Ingredients
• SLOW COOKER SIZE: LARGE
• 3 tablespoons (42g) butter, softened
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon (2g) smoked paprika
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (6g) salt
• ¼ teaspoon (0.5g) ground black pepper
• ¼ teaspoon (0.5g) red pepper flakes
• 1 (28-ounce / 794g) can crushed tomatoes in puree
• ⅓ cup (80ml) heavy whipping cream
• 6 large eggs
• 4 ounces (113g) whole-milk mozzarella cheese, sliced and cut into 1-inch pieces
• 3 tablespoons minced fresh flat-leaf (Italian) parsley, for garnish
Instructions
1. Generously grease the inside of your large slow cooker stoneware with the softened butter. Add the chopped onion, bell pepper, minced garlic, smoked paprika, cumin, salt, black pepper, and red pepper flakes. Pour in the crushed tomatoes and stir everything together until well combined.
2. Secure the lid and cook on High for 2 to 3 hours. The sauce is ready when it’s hot, bubbly, and the vegetables have softened completely.
3. Stir the heavy cream into the tomato sauce until it’s fully incorporated. Using the back of a spoon, create 6 small wells in the sauce. Carefully crack one egg into a small bowl, then gently slide it into one of the wells. Repeat this process for the remaining 5 eggs.
4. Place the lid back on and cook on Low for 30 minutes, or until the egg whites are set but the yolks are still runny. Scatter the mozzarella pieces over the top, cover again, and cook for another 5 minutes on Low, just until the cheese is gloriously melted. Garnish with fresh parsley and serve immediately.
Nutritional Information
• PER SERVING: 293 CALORIES ★ FAT: 20 G (61%) ★ NET CARBS 11 G (15%) ★ PROTEIN 14 G (19%)
Pro Tips
• Serve this dish hot with crusty bread, warm pita, or naan for dipping into the rich tomato sauce and runny yolks.
• Adjust the heat to your liking. Omit the red pepper flakes for a milder sauce, or add a pinch of cayenne pepper for an extra kick.
• While mozzarella is fantastic for its meltiness, crumbled feta cheese added at the end provides a wonderful salty, tangy contrast.
• The tomato sauce can be prepared in the slow cooker up to a day in advance. When you’re ready to eat, simply reheat the sauce on High, then proceed with adding the cream and eggs.
FAQ
Q: Can I make this Slow Cooker Shakshuka in advance
A: Yes, the tomato sauce can be prepared in the slow cooker up to a day in advance. When you’re ready to eat, simply reheat the sauce on High, then proceed with adding the cream and eggs as instructed.
Q: What should I serve with Shakshuka
A: This dish is best served hot with crusty bread, warm pita, or naan, which are perfect for dipping into the rich tomato sauce and runny egg yolks.
Q: How can I adjust the spice level of this recipe
A: To make the sauce milder, you can omit the red pepper flakes. For an extra kick of heat, consider adding a pinch of cayenne pepper along with the other spices.
Q: Can I use a different cheese instead of mozzarella
A: Absolutely. While mozzarella provides a great melt, crumbled feta cheese is a fantastic alternative that can be added at the end for a salty, tangy contrast to the rich sauce.
