Shakshuka

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:

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.
Spice It Up
Add Garlic, Paprika, Cumin, and Chili Powder. Cook 1 minute until fragrant.
Add Tomatoes
Pour in Whole Peeled Tomatoes with juices, break up gently with spoon. Season with Salt and Pepper. Simmer gently.
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.
Garnish & Serve
Top with Cilantro and Parsley. Serve hot, spooning Shakshuka directly from Claypot.

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So far so good!

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Shakshuka

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Shakshuka

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Instructions:

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