Rice Cooker Shakshuka
This easy rice cooker shakshuka is a cozy one-pot meal with poached eggs in a spiced tomato sauce. Perfect for breakfast or dinner!
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.