When I was first introduced to slow cooker shakshuka a few years back, I instantly fell in love with the bold, warming flavours. Rich tomatoes, fragrant spices and softly cooked eggs all coming together in one pan felt both comforting and exciting at the same time. Since then, I’ve tried countless variations of this classic North African and Middle Eastern dish. Different spice blends, added vegetables, even meat-free twists. But this version remains my absolute favourite.
What I love most about shakshuka is how effortlessly impressive it feels. It’s the kind of dish that looks like you’ve put in far more work than you actually have, which makes it perfect for slow, relaxed mornings when you want something special without spending hours in the kitchen. Adapting it for the slow cooker makes it even more appealing. The gentle, steady heat allows the tomatoes to deepen in flavour, the peppers to soften beautifully and the spices to infuse every spoonful, all while you get on with your day.
For me, this slow cooker shakshuka is the ultimate weekend breakfast or brunch. I love serving it straight from the pot, with the eggs just set and a scattering of fresh herbs on top, alongside crusty bread for dipping. Add a steaming-hot coffee and the morning paper, and you’ve got my idea of sheer bliss. It’s comforting, nourishing and full of flavour. The kind of dish that invites you to slow down, savour the moment and enjoy a proper start to the day.
You can find this simple recipe on page 88 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 4 hours on low, then 20 minutes on high
SERVES 4 people
KIT you will need a slow cooker
Ingredients for Slow Cooker Shakshuka
2 x 400g tins of chopped tomatoes
2 onions, chopped
1 tsp chilli flakes
2 tsp ground cumin
1 tsp paprika
150ml vegetable stock
a handful of fresh spinach, chopped
sea salt and freshly ground black pepper
To serve:
a handful of fresh parsley leaves, chopped
4-8 slices of bread, toasted
Method
Add the tomatoes, onion and dried spices to your slow cooker and give everything a quick stir to combine. Pour in the stock, making sure it’s evenly distributed through the tomatoes, then place the lid on. Cook on low for 3 hours, allowing the flavours to gently develop and the sauce to thicken slightly. During this time, the onions will soften and the spices will infuse the tomatoes, creating a rich, fragrant base.
Once the initial cooking time is up, remove the lid and add the spinach. Season the sauce well with salt and freshly ground black pepper, then stir everything together until the spinach is evenly mixed through. Replace the lid and continue to cook on low for a further 1 hour, until the spinach has fully wilted and the sauce is glossy and well balanced. At this stage, have a quick taste and adjust the seasoning if needed.
When you’re ready to add the eggs, use the back of a spoon to make 8 small indentations in the surface of the sauce. Crack one egg into each indentation, taking care not to break the yolks. Put the lid back on and switch the slow cooker to high, cooking for around 20 minutes. Keep a close eye on the eggs, as slow cookers can vary. You’re aiming for set whites with yolks that are still slightly runny.
Once cooked to your liking, carefully divide the eggs and sauce between 4 plates. Sprinkle generously with fresh parsley and serve immediately, with warm toast on the side for dipping into the rich, spiced sauce.
Tips for Slow Cooker Shakshuka
For the best flavour, use good-quality tinned tomatoes. Chopped tomatoes with a rich, thick sauce work particularly well, as they create a robust base without becoming watery during slow cooking. If your tomatoes seem a little thin, you can leave the lid slightly ajar for the last 30 minutes of cooking to help the sauce reduce.
Spices are key to a great shakshuka. Make sure your dried spices are fresh, as older spices lose their punch. If you prefer a warmer, deeper flavour, you can gently toast the spices in a dry pan for a minute before adding them to the slow cooker, but this is entirely optional. Adjust the heat level to suit your taste by adding a pinch of chilli flakes or a little smoked paprika.
Slow cookers can vary significantly in temperature, so treat the egg cooking time as a guide rather than a rule. Check the eggs after 15 minutes on high and continue cooking in short bursts until the whites are just set. If you prefer firmer yolks, simply leave them in for a little longer.
If you’re cooking for fewer people, you can crack in fewer eggs and leave the rest of the sauce for another meal. The tomato base keeps well in the fridge for up to three days and reheats beautifully. Simply warm it gently and add fresh eggs when ready to serve.
This dish is very adaptable. You can add sliced peppers, courgette or mushrooms at the beginning for extra veg, or stir through crumbled feta just before serving for a creamy, salty finish. Fresh herbs such as coriander or dill also work well if you don’t have parsley.
Finally, always serve shakshuka with plenty of bread for dipping. It’s too good to waste a single spoonful of sauce.
Similar recipes
If you’ve enjoyed this slow cooker shakshuka, there’s so much more to discover in The Ultimate Slow Cooker Cookbook. The recipes are designed to make the most of your slow cooker, delivering big flavour with minimal effort, whether you’re cooking for a crowd or planning ahead for the week.
For comforting drinks and desserts, the Mulled Wine is perfect for festive gatherings, gently infused with warming spices. While Festive Slow Cooker Baked Apples and the indulgent Sticky Toffee Pudding are ideal when you want a hands-off sweet treat that feels truly special.
If you’re looking for hearty, nourishing meals, the Sweet Potato, Butternut Squash and Spinach Curry is packed with colour and spice. While Squash and Coconut Soup and classic Chicken Soup are perfect for cosy evenings or make-ahead lunches. Vegetable lovers will also enjoy the Veggie Lancashire Hot Pot, a slow-cooked classic that’s both comforting and satisfying.
For something a little more adventurous, try the bold flavours of Beef Tacos. Or the rich, smoky Cowgirl Stew, both ideal for feeding family and friends. The Butterbean, Pesto and Chorizo Stew is another favourite, combining simple ingredients into a deeply flavourful dish.
Seafood fans will love the fragrant Red Thai Prawn Noodles. While the Honey and Hoisin Duck Wraps make an effortless yet impressive midweek meal. For a true centrepiece. The Whole Chicken Cooked in Cider delivers tender meat and a beautifully savoury sauce with hardly any effort at all.
Together, these recipes show just how versatile your slow cooker can be. From breakfasts and soups to family dinners, desserts and even drinks.
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