Shakshuka

Overhead shot of Claypot Shakshuka with eggs poached in spiced tomato sauce, cooked in the Magnifique Claypot Cooker and garnished with herbs.

Adapted by Kyle Libramonte

Prep Time:10 m ● Cook Time:20 m

Serves 6

Ingredients:
  • 2 Tbsp olive oil
  • 1 medium Onion, diced
  • 1 Red Bell Pepper, seeded and diced
  • 4 Garlic Cloves, finely chopped
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 1/4 tsp Chili Powder
  • 1 (28-oz) can Whole Peeled Tomatoes
  • 6 large Eggs
  • Salt and Pepper, to taste
  • Fresh Cilantro, chopped (for garnish)
  • Fresh Parsley, chopped (for garnish)
Instructions:
  1. Sauté the Base
    Set Claypot Cooker to Sauté HIGH. Heat olive oil, add Onion and Red Bell Pepper, cook until Onion is translucent, about 5 minutes.
  2. Spice It Up
    Add Garlic, Paprika, Cumin, and Chili Powder. Cook 1 minute until fragrant.
  3. Add Tomatoes
    Pour in Whole Peeled Tomatoes with juices, break up gently with spoon. Season with Salt and Pepper. Simmer gently.
  4. Poach the Eggs
    Make small wells in sauce, crack Eggs into wells. Switch Claypot to Sauté LOW, cover, and cook 5–8 minutes until egg whites set. Use Steam Mode for tender, poached Eggs.
  5. Garnish & Serve
    Top with Cilantro and Parsley. Serve hot, spooning Shakshuka directly from Claypot.
Overhead shot of Claypot Shakshuka with eggs poached in spiced tomato sauce, cooked in the Magnifique Claypot Cooker and garnished with herbs.

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