Slow Cooker Shakshuka
Prep: 15 minutes
Slow Cook: 2 hours 40 minutes • Serves: 6
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 teaspoons Morton & Bassett® Ground Cumin
1 teaspoon Morton & Bassett® Smoked Paprika
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
6 Eggland’s Best Large Eggs
6 slices 21 whole grains and seeds organic bread
1/2 cup crumbled feta cheese
Chopped fresh parsley for garnish (optional)
2 garlic cloves, minced
2 medium green bell peppers, chopped
1 small yellow onion, chopped
2 teaspoons Morton & Bassett® Ground Cumin
1 teaspoon Morton & Bassett® Smoked Paprika
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
6 Eggland’s Best Large Eggs
6 slices 21 whole grains and seeds organic bread
1/2 cup crumbled feta cheese
Chopped fresh parsley for garnish (optional)
1.In 5- to 6-quart slow cooker, stir tomatoes, garlic, bell peppers, onion, cumin, paprika, crushed red pepper and salt. Cover and cook on high 2-1/2 hours or low 5 hours.
2.With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into a 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.
Approximate nutritional values per serving:
301 Calories, 10g Fat (4g Saturated), 198mg Cholesterol,
631mg Sodium, 38g Carbohydrates, 8g Fiber, 16g Protein