Don’t ask me to properly pronounce shakshouka, but it is one of my favourite breakfasts! A rich and flavoursome tomato sauce with perfectly poached eggs on top ... all done in the slow cooker. Simple, yet oh so satisfying. Always buy free-range eggs and check the stocking density on the box – anything over 1,500 birds per hectare (or worse, stocking density not listed!) is not free range in my book. I’m the proud mum of 12 beautiful hens, and I can assure you, chickens are no different than cats and dogs. They have big personalities, love to give and need lots of care – after all, those little bodies give us a nutritious, protein-laden eggs most days. Healthy, happy chickens equal healthy, happy eggs!
Serves 4
+ gluten free
+ vegan (option)
+ egg free (option)
+ nut free
+ soy free
Ingredients
Tomatoes
Garlic
Sun-dried tomatoes
Harissa paste
Tomato paste
Smoked paprika
Sweet paprika
Chicken-style stock
Faux-chicken stock
Medium Desiree potato
Free-range eggs
Fine or Flaked salt
Method
This recipe can be found on page 33 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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