I’m a Tunisian, and if you ask me about this slow cooker Shakshuka by Clare Andrews, I will surely approve it as it is an iconic dish of my country, made with tomatoes, onions, chili flakes, cumin, and paprika.

To cook Shakshuka in your slow cooker or crockpot, simply combine all ingredients and cook on low for 4 hours, then on high for 20 minutes.

Shakshuka has been a cherished part of my weekends since childhood, infusing our home with its delicious scent and bringing loved ones together at the table.

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Can I Use Fresh Tomatoes Instead of Canned Ones?

Yes, you can use fresh tomatoes, but you may need to adjust the cooking time to allow them to break down and create a sauce. Use about 800g of fresh tomatoes for the recipe.

Slow Cooker Shakshuka Ingredients

• 2 cans (400g each) of chopped tomatoes
• 2 onions, finely chopped
• 1 teaspoon chili flakes
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 150 ml vegetable stock
• A generous handful of fresh spinach, roughly chopped
• 8 eggs
• Sea salt, to taste
• Freshly ground black pepper, to taste

To Serve:

• A handful of fresh parsley, finely chopped
• 4–8 slices of bread, toasted

How To Make Slow Cooker Shakshuka

1. Prepare the base: In your slow cooker, combine the chopped tomatoes, onions, chili flakes, cumin, and paprika. Add the vegetable stock and stir until everything is well mixed. Cook on low heat for 3 hours.
2. Add spinach: Fold the spinach into the tomato mixture, seasoning with salt and pepper. Stir well to distribute the spinach evenly throughout the sauce. Continue cooking on low for an additional hour.
3. Set for eggs: Once the sauce has developed a rich texture and the flavors are well blended, create eight wells in the sauce with the back of a spoon.
4. Cook eggs: Crack an egg into each well you’ve made in the sauce. Adjust the slow cooker to high and cook for about 20 minutes, or until the eggs are set to your preference with slightly runny yolks.
5. Garnish and serve: Spoon the sauce and eggs onto plates, ensuring each serving is even. Sprinkle with chopped parsley and accompany with toasted bread slices.

Recipe Tips

• Experiment with spices: If you enjoy a deeper flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper to enhance the chili’s warmth.
• Manage egg cooking: To avoid overcooking the eggs, start checking them at 15 minutes. Everyone’s slow cooker heats differently, so adjust the cooking time to suit yours.
• Prep ahead: Chop your onions and measure out your spices the night before. This will save you time in the morning and make the recipe even easier to put together.
• Serving suggestion: For a heartier meal, serve the shakshuka over a bed of cooked quinoa or alongside a fresh green salad to add texture and freshness to your breakfast.
• Use fresh ingredients: Using fresh spinach instead of frozen can significantly improve the texture and flavor of the dish, as frozen spinach tends to be warmer.

Can I Add Other Vegetables to the Shakshuka?

Certainly! Bell peppers, zucchini, or mushrooms are great additions. Just ensure they’re diced finely so they cook evenly with the rest of the ingredients.

Recipe Variations

• Add meats: For a meaty version, brown some chorizo or crumbled sausage in the slow cooker before adding the tomatoes and spices. This adds a robust flavor that complements the eggs.
• Vegan-friendly: Omit the eggs and add chunks of tofu or a scoop of chickpeas for protein. Adjust the cooking time accordingly to ensure everything is heated through.
• Change up the greens: Swap out spinach for kale or Swiss chard. These greens offer a different texture and taste but still, wilt beautifully into the saucy base.
• Cheese it up: Sprinkle feta cheese or dollops of goat cheese on top before serving. The cheese adds a creamy texture and tangy flavor that balances the spices.
• Make it fiery: Introduce a tablespoon of harissa paste or extra chili flakes into the sauce for those who favor a spicier dish. Adjust according to your heat preference.

What To Serve With Shakshuka

Serve your Shakshuka with fresh and aromatic sides like avocado slices, a cucumber yogurt salad, and grilled halloumi cheese.

I also enjoy it with sautéed mushrooms and zesty tabbouleh. You can also pair it with roasted peppers or a tangy beetroot salad.

How To Store Leftover Shakshuka

In The Fridge:

Store leftover Shakshuka in an airtight container to maintain freshness. It will last in the refrigerator for up to three days. I always make sure it’s cooled to room temperature before sealing. This helps keep it tasting great.

In The Freezer:

Shakshuka does not freeze well due to the texture of the cooked eggs. Freezing can make the eggs rubbery and the sauce watery upon reheating. I suggest enjoying it fresh or stored only in the fridge.

How To Reheat Leftover Shakshuka

Reheat your leftover Shakshuka gently over medium heat in a skillet. Cover it lightly with a lid to evenly warm the eggs without overcooking them. This method helps maintain the dish’s texture and flavor. It’s like making it fresh all over again.

Check out More Slow Cooker Recipes:

• Slow Cooker Sausage Gravy
• Slow Cooker Full English Breakfast
• Slow Cooker Kedgeree