A delicious Slimming World friendly breakfast that can be cooked
overnight in the slow cooker, ready for you in the morning.
A Shakshuka is a Middle Eastern and North African dish made of a hearty,
spiced tomato and pepper sauce topped with a poached egg and feta. I first had
one out at a restaurant, and wanted to make one myself every since.
There is something so wonderful about dipping bread into the runny egg with
the smoky warm sauce.
*Scroll down for the full recipe*
*Scroll down for the full recipe*
This recipe is even easier, as you can through all of the ingredients into the
slow cooker, leave it and wait! You can add pre-poached eggs, or poach them in
the sauce itself.
Tips for poaching eggs
I know a lot of people often say they struggle with poached eggs. For this recipe you can either prepoach the eggs to add to your plate, or add them to poach in the sauce itself.I recommend getting eggs that are as fresh as possible for this dish. If you are pre-poaching, then get the water super hot and add in some white wine vinegar. Crack the eggs into a small dish or cup to then pour into the pan of boiling water.
You could also just make a well in the sauce and crack the eggs straight in, and leave them for a few minutes to poach in the sauce.
Watch the egg crack:
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Slow Cooker Shakshuka Recipe
Extra Easy Syn Value: 3 per serving
Healthy Extras: None (I have included the feta in the syns, but you can always use you HE)
Healthy Extras: None (I have included the feta in the syns, but you can always use you HE)
All syn calculations are my own, and are for guidance only. I am
not affiliated with Slimming World in any way. These are meals and
recipes that I have followed myself. This website is unofficial and
in no way part of or representative of Slimming World. You should
check with Slimming world for the most up to date Syn values using
official resources such as the Syns calculator, Syns Online on
LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
1 large red onion, diced
1 large red pepper, diced
1 large yellow pepper, diced
Pinch sea salt
Black pepper
1 oxo cube, crumbled up
3 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 tin of chopped tomatoes
1 carton of passata
1 egg per person
Handful of crumbled up feta per person
A few slices of chorizo, chopped up into smaller slices
Bread for dipping (syn accordingly!)
1 large red pepper, diced
1 large yellow pepper, diced
Pinch sea salt
Black pepper
1 oxo cube, crumbled up
3 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 tin of chopped tomatoes
1 carton of passata
1 egg per person
Handful of crumbled up feta per person
A few slices of chorizo, chopped up into smaller slices
To serve:
Method:
Add everything except the eggs and feta to your slow cooker.
Mix everything together well and set on low for 6 hours, or high for 3.
You can either add pre-poached eggs to the sauce, or crack your eggs into the mix in the slow cooker and leave for 3 mins.
Serve with crumbled up feta on top with some bread!
Mix everything together well and set on low for 6 hours, or high for 3.
You can either add pre-poached eggs to the sauce, or crack your eggs into the mix in the slow cooker and leave for 3 mins.
Serve with crumbled up feta on top with some bread!
Notes
I am not affiliated with Slimming World in any way. These are meals
and recipes that I have followed myself.
All images and content on Sugar Pink Food is copyright protected.
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