Slow Cooker Shakshuka

Recipe - ShopRite Corporate

Prep Time15 Minutes

Servings6

Cook Time160 Minutes

Calories301

Ingredients

1 can (28 ounces) crushed tomatoes in purée with basil

2 garlic cloves, minced

2 medium green bell peppers, chopped

1 small yellow onion, chopped

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp crushed red pepper

6 large eggs

6 slices 21 whole grains and seeds organic bread

1/2 cup crumbled feta cheese

Chopped fresh parsley for garnish (optional)

Directions

1. In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and ¼ teaspoon salt. Cover and cook on high 2½ hours or low 5 hours.

2. With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft. Makes about 6 cups.

3. Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.

Nutritional Information

10 g Total Fat
4 g Saturated Fat
198 mg Cholesterol
631 mg Sodium
38 g Carbohydrates
8 g Fiber
13 g Sugars
5 g Added Sugars
16 g Protein

15 minutes

Prep Time

160 minutes

Cook Time

Servings

301

Calories

Directions

1. In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and ¼ teaspoon salt. Cover and cook on high 2½ hours or low 5 hours.

3. Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.