Ashley Mason | Shakshuka Eggs Cooked in Spicy Tomato Sauce Recipe

I’m a big proponent of making weeknight dinners feel special. Open up a bottle of wine, light some candles, get out the cloth napkins—anything to make Tuesday night feel less like, well, Tuesday night.

When I lived with my fabulous roommate Alison, we’d splurge a few nights a month to make a really nice meal at home, then retire to the couch for a well-deserved Netflix rom-com. It’s like a night on the town, but with sweatpants.

I’ve found that I can enjoy these meals more often when the dinner is simpler. My husband and I both love shakshuka and ever since I learned how to make it in the crockpot, our lives have been forever changed.

Ashley Mason | Shakshaka Recipe with Onions and Garlic

Ashley Mason | Shakshuka Recipe in Crockpot

This cozy dish is so simple—just eggs gently cooked in spicy tomato sauce and sprinkled with gooey feta. By cooking the sauce in the crockpot all-day, the stronger garlic and jalapeno flavors mellow out a ton, which means if you like it hot, add one to two more than this recipe mentions. Before we set the table, I kick the crockpot on high and crack six eggs right into the bowl and cover them with cheese.

Ashley Mason | Shakshuka Recipe Dinner Candles

Since dinner is ready so much faster, we have time to do other things, like build our new Lego mountain cabin. (Yes, we built ourselves, too.)

Ashley Mason | Shakshuka Recipe Legos

Enjoy!

Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Recipe from Smitten Kitchen via Saveur, doubled for a slow cooker

Serves 4 to 6

1/2 cup olive oil
6 jalapenos, stemmed, seeded, and finely, use a few more for a stronger kick
2 yellow onion, chopped
10 cloves garlic, chopped
2 teaspoon ground cumin
2 tablespoon paprika
2 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley

Heat oil in a large skillet over medium high heat. Add jalepenos and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put both cans of tomatoes (liquid and all) into the crockpot. Add the onion mixture and mix together with a spoon. Cook on low for 6 to 8 hours.

When you’re about ready to eat, crack the eggs into the crockpot, giving them some space. Switch the crockpot to high and cover until yolks are just set, about 5 minutes. Sprinkle shakshuka in bowls with feta and parsley. Traditionally it’s eaten with pita, but I like it with toasted crusty bread.

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