Living in the Middle East, Shakshuka is found on lots of menus around here. If you are unfamiliar with it, it is a spiced tomato based dish served with peppers and eggs poached right in the dish itself.
This dish makes a great weekend brunch which is super easy to knock up. I decided to make a slow cooker version which can be pulled together in mere minutes and then forgotten about while it cooks for a couple of hours. I’ve also added feta for an even tastier, salty kick. This Slow Cooker Feta Shakshuka is perfect for a lazy Saturday morning.
If you want to make a couple of portions you can cook everything in the slow cooker and then remove half before adding the eggs. Cool the extra portion and refrigerate. When you come to eat the second half you can simply pour into an oven proof bowl, make a well, crack in the eggs and then place in the oven at 180°C for 15-20 minutes. Easy!
Slow Cooker Feta ShakshukaCourse: BrunchCuisine: Middle EasternDifficulty: Easy
Slow Cooker Feta Shakshuka – a spiced tomato sauce with colourful peppers. Served with an egg poached directly in the dish – Great for a hearty, healthy breakfast or a tasty brunch.
2 medium eggs
1/2 tin chopped tomatoes (200g)
60g red onion – diced
90g orange pepper, diced (around 1/2 pepper)
1/4 tsp cumin
1/2 tsp paprika
1 clove garlic
tsp parsley – finely chopped
Optional – Arabic style bread or pitta to serve (not included in calorie count)
- Mix together the pepper, red onion, tomatoes, garlic and spices.
- Add to the slow cooker and cook on high for 1.5 – 2 hours or low for 3-4 hours.
- Sprinkle the feta over the tomato mixture and then make 2 ‘wells’ in the tomato mixture, slowly pour a cracked egg into each hole.
- Return the lid to the slow cooker and cook for a further 15 minutes – until the egg whites are set but the yolk is still runny (unless you prefer a hard yolk, in which case leave for another 5 minutes or so).