Easy Rice Cooker Shakshuka One-Pot Family Favorite
If you’re craving a comforting, flavorful, and healthy meal that feels like a hug in a bowl, this rice cooker shakshuka is your new go-to! It’s one of those magical dishes where pantry staples transform into something special and bonus it all comes together in your rice cooker. Yes, no stovetop or oven required!
What I love most is how effortlessly it cooks while I multitask breakfast or prep school lunches. This version is mild enough for the kiddos (you can dial the spice up or down), and it’s a fun and interactive way for them to enjoy eggs and veggies. I’ve made this on quiet weekend mornings and even on busy weeknights every time it’s a hit.
Why You’ll Love This Shakshuka
- No stove, no mess: Everything cooks in one rice cooker easy clean up!
- Family-approved: Mild flavors with the option to spice it up for adults.
- Quick & hearty: Perfect for busy mornings or simple dinners.
- Nutritious & filling: Eggs, veggies, and a rich tomato base real food made simple.
Simple Ingredients
Here’s what you’ll need and why they work so well in this recipe:
- Olive Oil: Adds richness and helps sauté the vegetables perfectly in the rice cooker.
- Onion: Brings a subtle sweetness and aromatic depth to the dish.
- Red Bell Pepper: Adds natural sweetness and texture to balance the tomato sauce.
- Garlic: Infuses the sauce with warm, earthy flavor.
- Crushed Tomatoes: The base of your shakshuka smooth, flavorful, and saucy.
- Paprika & Cumin: Give it that classic Middle Eastern warmth.
- Chili Flakes (optional): A gentle kick great for adults, skip for little ones.
- Salt & Pepper: Essential for seasoning the sauce just right.
- Eggs: The star of the show! Poached gently in the tomato sauce until perfectly soft.
- Parsley or Cilantro: Adds a fresh pop of color and flavor right before serving.
- Feta Cheese (optional): Adds a salty, creamy contrast to the spicy tomato sauce.
- Crusty Bread: For scooping up every last bite of saucy goodness!
Servings, Prep & Cook Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
What is Needed
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili flakes (optional)
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for serving)
- Crusty bread (for serving)
Instructions
- Turn your rice cooker to the “Cook” setting. Add olive oil, diced onion, and red bell pepper. Sauté for about 5 minutes until softened.
- Stir in minced garlic, paprika, cumin, chili flakes (if using), salt, and pepper. Cook for 1 more minute until fragrant.
- Pour in crushed tomatoes, stir, and close the rice cooker lid. Let simmer on “Warm” for 10 minutes, stirring occasionally.
- Make four wells in the sauce and crack an egg into each. Close the lid and cook on “Cook” mode for 7–10 minutes until eggs are set.
- Turn off heat. Garnish with chopped parsley and feta, then serve with crusty bread.
Top Tips
- Crack the eggs into a small bowl first to avoid breaking yolks directly into the sauce.
- Stir the sauce occasionally while simmering to prevent sticking to the bottom.
- For toddlers or spice-sensitive eaters, skip the chili flakes and add them individually at serving.
- Use day-old crusty bread for best dipping texture it soaks up the sauce beautifully.
- Feta is optional but adds a salty punch kids often love once introduced to it!
Recipe Variations
- Cheesy Shakshuka: Add shredded mozzarella or cheddar before cooking the eggs.
- Green Shakshuka: Swap crushed tomatoes for spinach and peas with a touch of cream.
- Spicy Moroccan Style: Add harissa paste and serve with warm pita.
- Meaty Version: Sauté diced sausage or chorizo with the onions.
Recommended Equipment
- Rice Cooker (standard size)
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Small Bowl (for cracking eggs)
- Serving Plates or Bowls
Make Ahead Tips
You can sauté the vegetables and spices the night before and refrigerate. In the morning, just reheat, add tomatoes, and continue with the eggs!
How to Store and Reheat
- Store: Let cool and refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Microwave individual portions or reheat gently in a skillet with a splash of water.
What to Serve With This Recipe
- Crusty sourdough or pita
- Side salad with cucumber and lemon vinaigrette
- Roasted potatoes or sweet potatoes
- Yogurt with a sprinkle of za’atar
What You Need to Know About This Recipe
Shakshuka is a North African and Middle Eastern dish traditionally made by poaching eggs in a spiced tomato and pepper sauce. Originally a stovetop dish, we’ve adapted it for the rice cooker making it more accessible and convenient for families and busy home cooks. The name “shakshuka” means “a mixture,” and that’s exactly what it is: a warm, comforting, flavorful blend of simple ingredients.
Rice Cooker Shakshuka
Equipment
- Rice Cooker
- Wooden Spoon or Silicone Spatula
- Measuring spoons
- Small Bowl
- Serving Plates or Bowls
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 14-ounce can crushed tomatoes
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili flakes optional
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro chopped (for garnish)
- Crumbled feta cheese optional, for serving
- Crusty bread for serving
Instructions
- Sauté the Vegetables: Turn your rice cooker to the “Cook” setting. Add olive oil, diced onion, and red bell pepper. Sauté for about 5 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, paprika, cumin, chili flakes (if using), salt, and pepper. Cook for 1 more minute until fragrant.
- Simmer the Tomato Sauce: Pour in crushed tomatoes, stir, and close the rice cooker lid. Let simmer on “Warm” for 10 minutes, stirring occasionally.
- Add the Eggs: Make four wells in the sauce and crack an egg into each. Close the lid and cook on “Cook” mode for 7–10 minutes until eggs are set.
- Garnish and Serve: Turn off heat. Garnish with chopped parsley and feta, then serve with crusty bread.
Notes
- For runnier yolks, reduce egg cook time by 1–2 minutes.
- If your rice cooker only has “Warm” and “Cook,” toggle manually to avoid burning the sauce.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
