Slow Cooker Tomato Shakshuka with Poached Eggs

Slow cooker shakshuka is a flavorful, Middle Eastern‑inspired meal of eggs poached in a spiced tomato sauce. This easy crockpot version requires minimal hands‑on time: diced tomatoes, bell pepper, onion, garlic, and warm spices such as cumin, paprika, and coriander simmer slowly until the sauce is rich and fragrant. Eggs are added at the end and cooked gently in the sauce for tender whites and soft yolks. Below you’ll also find adapted instructions for making shakshuka in an Instant Pot. This recipe is perfect for breakfast, brunch, or a simple weeknight dinner.

Ingredients For Slow Cooker Shakshuka

• 4 large eggs
• 28 ounces diced tomatoes
• 1 bell pepper, diced
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• Handful fresh parsley, chopped for garnish
• 1 tablespoon oil (for Instant Pot sauté step, optional)

How To Make Shakshuka In The Slow Cooker

Slow cooker method

1. Add the diced tomatoes, bell pepper, onion, garlic, cumin, coriander, paprika, salt, and pepper to the slow cooker. Stir to combine so the spices are evenly distributed.
2. Cook on HIGH for 1–2 hours or LOW for 2–4 hours, until the vegetables are softened and the sauce is fragrant. Timing will vary by slow cooker model.
3. Make four small wells in the sauce and crack one egg into each well. This prevents the eggs from sliding together and helps them poach evenly.
4. Cover and continue cooking for 5–15 minutes, depending on how set you like the yolks. Check early to avoid overcooking—the slow cooker can vary in heat and eggs cook quickly.
5. When the eggs reach your preferred doneness, garnish with chopped parsley and serve straight from the pot.

Instant Pot Instructions

1. Select the Sauté function on the Instant Pot. Add oil, then sauté the onion and diced bell pepper for 3–5 minutes until softened.
2. Add the minced garlic, cumin, coriander, paprika, salt, and pepper. Cook for about 1 minute until the spices are aromatic, then stir in the diced tomatoes.
3. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then perform a quick release when the cook time ends.
4. Make four small wells in the sauce and crack an egg into each well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 1 minute for runny to slightly set yolks. Use a quick release. If you prefer firmer yolks, add another minute, but watch closely to avoid overcooking.

FAQs & Tips

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce. It’s celebrated for its bold, comforting flavors and for being highly adaptable—different regions and cooks add green chiles, feta, spinach, or different spice blends. This recipe keeps things simple with classic spices and vegetables so you can enjoy a reliable, fuss‑free version made in a slow cooker or Instant Pot.

How do you eat shakshuka?

Shakshuka is traditionally served with bread for dipping—pita, crusty bread, or a baguette work well—but it also pairs nicely with rice, couscous, or a green salad for a lighter meal. Spoon the sauce and an egg onto a plate and tear the bread to scoop up the sauce and runny yolk.

How long do you cook the eggs?

Cooking time for the eggs depends on your preferred yolk consistency and on your appliance. For slightly runny yolks check after 5 minutes in a slow cooker and after 1 minute at pressure in an Instant Pot. For firmer yolks increase cooking time in small increments. Because slow cookers vary, it may take one test run to dial in the perfect timing for your equipment.

How do you store leftovers?

Cool leftovers to room temperature, cover, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave; eggs will firm up when reheated, so expect a firmer texture than freshly cooked.

What size slow cooker should you use?

A 6‑quart slow cooker is a good size for this recipe to allow room for the sauce and eggs and to ensure even cooking. If using a smaller or larger slow cooker, monitor the cooking time and adjust as needed.

Serving Suggestions and Variations

To vary the basic slow cooker shakshuka, try adding crumbled feta or goat cheese just before serving, stir in cooked spinach or kale for extra greens, or add a pinch of chili flakes for heat. For a heartier meal, serve over cooked grains or alongside pan‑fried sausages. Fresh herbs—parsley, cilantro, or mint—brighten the finished dish.

Recipe Notes

• Adjust salt and spices to taste; canned tomatoes vary in acidity and sodium.
• When adding eggs to the slow cooker, make shallow wells so the eggs stay separated and cook evenly.
• If you prefer very runny yolks, check eggs early; they can go from perfect to overcooked quickly.

Note: This recipe description does not include external purchase links. If you use appliances or special tools, follow the manufacturer’s instructions for safe operation.