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.
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.
Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.
Make it Gluten Free: Dependent on using a Gluten Free bread.
Ingredients
Directions
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.
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.
Toast bread. Serve Shakshuka with toast; sprinkle with cheese and parsley, if desired.