Slow Cooker Chakchouka

    4 hours 20 min

    Popular in North African countries, this ratatouille-style dish is finished by adding whole eggs towards the end of cooking so that they poach among the vegetables. Add some crushed dried chillies for a fiery kick, if you like your food hot!

    8 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large red onion, roughly chopped
    • 2 red peppers, deseeded and chopped
    • 1 orange pepper, deseeded and chopped
    • 2 large courgettes, coarsely chopped
    • 2 garlic cloves, crushed
    • 400g tin chopped tomatoes
    • 2 teaspoons sugar
    • 4 eggs
    • salt and pepper to taste
    • crusty bread or garlic bread to serve

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Preheat the slow cooker if necessary (see manufacturers instructions).
    2. Heat the olive oil in a frying pan, add the onion and fry, stirring, for 5 minutes until lightly browned. Add the peppers, courgettes and garlic, and fry for a further 2 minutes.
    3. Stir in the tinned tomatoes, sugar, salt and pepper, then bring to the boil.
    4. Transfer the mixture to the slow cooker pot. Cover with the lid and cook on high for 3-4 hours.
    5. Stir the mixture and make 4 shallow indents, slightly spaced apart, with a spoon.
    6. Crack an egg into each hollow, replace the lid of the slow cooker and then cook on high for another 10-15 minutes until the egg whites are firm and the yolks still slightly soft.
    7. Spoon carefully on to warmed serving plates and serve with warm crusty or garlic bread.


    This dish freezes well, without the eggs, in individual portions ready to be reheated in the microwave or a pan.

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