Slow-Cooker Shakshuka with Artichoke Hearts

Serves 2 to 3

This dish of eggs poached in a nicely spiced tomato sauce is a classic Israeli breakfast—but it’s terrific for dinner too. Serve it with a big green salad.

Prep: 10 minutes

Slow Cook: 6 hours (low) or 3 hours (high)

Total: 6 hours 40 minutes

• 1 can (28 ounces) Whole30-compliant whole tomatoes, coarsely chopped with can juices
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1½ teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 can (14 ounces) Whole30-compliant artichoke hearts, drained
• 6 large eggs
• Fresh basil

Combine the tomatoes, bell pepper, garlic, oregano, cumin, paprika, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Turn the slow cooker to high if using the low setting. Stir in the artichokes. Using the back of a spoon, make 6 indents in the sauce. Crack an egg into each indent. Cover and cook until egg whites are set, about 30 minutes longer. Top servings with basil and additional black pepper.