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Slow Cooker Feta Shakshuka
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Description
A spiced tomato sauce with colourful peppers. Served with an egg poached directly in the dish! Great for a hearty, healthy breakfast or a tasty brunch.
Ingredients
- 3-¼ ounces, weight Orange Pepper, Diced
- 2-⅛ ounces, weight Red Onion, Diced
- 7 ounces, weight Chopped Tomatoes
- 1 clove Garlic, Minced
- ¼ teaspoons Cumin
- ½ teaspoons Paprika
- 1 teaspoon Parsley, Chopped
- ⅝ ounces, weight Feta
- 2 whole Small Eggs
Preparation
Mix pepper, red onion, tomatoes, garlic and spices. Add to the slow cooker and cook on high for 1 1/2 to 2 hours, or on low for 3–4 hours.
Sprinkle feta over the tomato mixture. Make 2 wells in the tomato mixture and slowly crack an egg into each hole.
Return the lid to the slow cooker and cook for another 15 minutes, until the egg whites are set but the yolk is still runny—unless you prefer a hard yolk, in which case leave for another 5 minutes or so.
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