Slow Cooker Shakshuka
This simple dish of eggs, poached in warming, spiced tomatoes and spinach, is perfect for serving with toast for an easy brunch.
Introduction
When I was first introduced to shakshuka a few years back, I instantly fell in love with the flavours. I have since tried many variations of this classic dish but this is my favourite. For me, it’s such a perfect way to start a weekend, along with a steaming-hot coffee and the morning paper. Sheer bliss.
Ingredients
| 2 x 400g tins | of chopped tomatoes |
| 2 | onions, chopped |
| 1 tsp | chilli flakes |
| 2 tsp | ground cumin |
| 1 tsp | paprika |
| 150ml | vegetable stock |
| a handful of | fresh spinach, chopped |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| a handful of | fresh parsley leaves, chopped |
| 4-8 slices of | bread, toasted |
Essential kit
You will need a slow cooker.
Method
COOK 4 hours on low, then 20 minutes on high.
Pop the tomatoes, onion and dried spices into your slow cooker, pour in the stock and stir. Cook on low for 3 hours.
Add the spinach, season, stir, then cook for a further hour.
Make 8 indentations in the sauce with the back of a spoon and crack an egg into each indentation. Cook on high for around 20 minutes, or until the whites are set and the yolks still slightly runny (do keep an eye on them).
Divide the eggs and sauce among 4 plates. Serve sprinkled with fresh parsley and with some toast on the side.
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