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Slow Cooker Shakshuka

by Clare Andrews from The Ultimate Slow Cooker Cookbook

This simple dish of eggs, poached in warming, spiced tomatoes and spinach, is perfect for serving with toast for an easy brunch.


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.

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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.


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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