Slow-Cooker Shakshuka

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Slow-Cooker Shakshuka
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.
Cooking Light
total:
3 hrs 40 mins
active:
20 mins
Servings:
4
Servings:
4
Slow-Cooker Shakshuka

Ingredients

Directions

  • 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.

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  • 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

Serving Size:
2 eggs, 3/4 cup sauce mixture, 1 tablespoon cheese, 1/2 tablespoon cilantro, 1 tortilla
Per Serving:
317 calories; protein 17g; carbohydrates 27g; dietary fiber 6g; sugars 9g; fat 16g; saturated fat 5g; sodium 571mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/21/2022
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