Shakshuka - paleo-ish (crockpot)

Shakshuka - paleo-ish (crockpot)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 254.8
  • Total Fat: 12.3 g
  • Cholesterol: 184.8 mg
  • Sodium: 1,612.5 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.3 g

View full nutritional breakdown of Shakshuka - paleo-ish (crockpot) calories by ingredient
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Introduction

Found that the feta normally found with the recipe is needed and i'll probably sub a jalapeno for a poblano to kick up the heat, and i fried the eggs since hubby isn't a poached egg sort of gal and i ended up "hard boiling my egg" but it all was super tasty! Found that the feta normally found with the recipe is needed and i'll probably sub a jalapeno for a poblano to kick up the heat, and i fried the eggs since hubby isn't a poached egg sort of gal and i ended up "hard boiling my egg" but it all was super tasty!
Number of Servings: 5

Ingredients

    1 tsp ground cumin
    1 tsp paprika
    2 tsp sea salt
    1/4 tsp black pepper
    12 oz stew meat
    2 tbl evoo
    1 medium yellow onion - diced
    2 med red bell peppers (or 1 red and 1 green) - diced
    2 poblano peppers - diced
    3 cloves garlic, sliced
    1/2 tsp crushed red pepper flakes
    1 bay leaf
    1 tsp raw honey
    1 15oz can diced tom
    1/2 cup tomatoe sauce
    4 large eggs4 large Egg, fresh, whole, raw

Tips

would up the heat, sub out a jalapeno for a poblano, and add the feta that normally goes with this recipe. Definitely labor intensive, might not pan fry the meat or veggies next time...


Directions

1. In a medium bowl, combine cumin, paprika, sea salt and black pepper. Add beef stew meat and toss to evenly coat all sides in spice mixture
2. Heat a medium skillet over medium heat. When hot, add eve and wait 30 seconds. Add seasoned beef stew meat (along with any residual spices), and cook, turning frequently, for 5-7 minutes, or until slightly browned. Transfer beef to a 4-5 quart slow cooker.
3. Add hello onion to the skillet and cook, stirring occasionally, for 5 minutes.
4. Add red bell peppers, poblano peppers and garlic and cook stirring frequently for 5 minutes. Transfer onion mixture to the slow cooker.
5. Add crushed red pepper flaked, bay leaf, honey and plum tomatoes, with juice to the slow cooker. Stir to break up tomatoes slightly and cover meat completely.
6. Cover and cook on low for 6-8 hours.
7. 30 minutes before meal time, taste tomato sauce and season with extra sea salt, if desired. Remove by leaf and break up any large tom or mat pieces.
8. Increase them to high, cover for 15 min.
9. Meanwhile, craxk each egg into a small cup. Using a spoon or ladle, hollow out 4 places in tom sauce, carefully slide 1 egg into each hollow. Repeat with remaining eggs.
10. Cover and cook for 15-25 min or until eggs are cooked to you liking.
11. Serve each egg hot over a hearty scoop of tom sauce


Serving Size:1.5 cups services, i got 4.5 with hubby filling his bowl - could be 5-6

TAGS:  Beef/Pork |

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