Sunrise Rice Cooker Shakshuka

Ingredients

• 1 tbsp Olive Oil
• 0.5 small Yellow Onion
• 1 clove Garlic
• 0.5 medium Red Bell Pepper
• 1 can Diced Tomatoes, undrained
• 1 tbsp Tomato Paste
• 1 tsp Smoked Paprika
• 0.5 tsp Ground Cumin
• 1 pinch Red Pepper Flakes
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 2 item Large Eggs
• 1 cup Baby Spinach
• to taste Fresh Parsley or Cilantro
• for serving Toasted bread or pita

Instructions

1. Add olive oil, chopped onion, minced garlic, and chopped bell pepper to the inner pot of your rice cooker. Stir well.
2. Add the undrained diced tomatoes, tomato paste, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper to the pot. Stir all ingredients together thoroughly.
3. Close the rice cooker lid and set it to the 'Cook' or 'White Rice' setting. Let the mixture simmer for 15-20 minutes, or until the sauce is bubbly and slightly thickened. Stir once or twice if possible to prevent sticking.
4. Once the sauce has thickened, stir in the baby spinach (if using) until wilted.
5. Carefully make 2-4 small wells in the sauce. Crack one egg into each well.
6. Close the lid and continue to cook for another 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired runniness.
7. Once done, switch the rice cooker to 'Warm' or turn it off. Garnish with fresh parsley or cilantro if desired. Serve hot directly from the rice cooker pot or transfer to bowls, with toasted bread or pita for dipping if available.

Nutrition (per serving)