Shakshouka - Slow Cooker method
April 16th, 2017
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 08 hours
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. This recipe is specialized to make in a slow cooker.
Ingredients:
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1/2 Red Onion - cubed
1 Green Bell Pepper - cubed
1 Red Bell Pepper - cubed
1 Yellow and/or Orange Bell Pepper - cubed
1 Zucchini Squash - cubed
1 Crookneck Squash - cubed
5 cloves garlic - minced
5 oven roasted tomatillos - mashed or blended
4 fresh roma tomatoes (cubed)
1 can Fire Roasted Tomatoes
1 can Pato Sauce (to taste)
1.5 T Paprika Blend:
Smoked Hungarian Paprika
Hot Hungarian Paprika
Sweet Hungarian Paprika
1 T Cumin Powder
1 or 2 large Eggs per person
Shredded Cheese
Optional ingredients can include:
1 bag (14 oz) Creamy Red Pepper and Gouda Campbell Soup (optional)
4 oz Fresh Fennel Root - diced
Diced cooked potato
Quartered Artichokes Hearts
Sweet Corn or Hominy
Diced Okra
Diced roasted Eggplant
Diced Jalapeno or other peppers (to taste)
Diced roasted Jerusalem Artichoke
1/2 can Black Beans
1/2 roast Jicama
Directions:
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Mix all ingredients and any optional ingredients into a small slow cooker
Add 1 or 2 raw eggs per person
Set slow cooker on low and cook about 8 hours or overnight
