Start your day with hearty, slightly spicy shakshuka full of Southwestern flavor. To avoid one large egg blob on top, be sure to make wells in the sauce using a spoon. It's important to use corn tortillas and not flour tortillas if you're going gluten free. Lightly toast the tortillas, if desired. Source: Everyday Slow Cooker

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium. Add the onion and poblano; cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 1 minute.

    Advertisement
  • Place the onion mixture in a 6-quart slow cooker. Add the tomatoes, water, cumin, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper; stir well. Cover and cook on LOW until heated through, 3 to 4 hours.

  • Increase the heat to HIGH. Make 8 indentations in the sauce with the back of a spoon. Crack 1 egg into each indentation. Sprinkle the eggs with the remaining 1/4 teaspoon each salt and pepper. Cover and cook on HIGH until the whites are set and the yolks are to the desired degree of doneness, about 20 minutes for slighty runny yolks. Divide the eggs and sauce among 4 plates. Sprinkle with the cheese and cilantro, and serve with the tortillas.

Nutrition Facts

317 calories; 16 g total fat; 5 g saturated fat; 571 mg sodium. 27 g carbohydrates; 6 g fiber; 9 g sugar; 17 g protein;

Reviews