12 Surprisingly Useful slack Cooker Hacks
Makes to 2 to 4 servings
Prep time: 15 minutes
Finish time: 30 minutes
slack-cook time: 6 to 8 hours
(Note: This holds well on warm through step 3 for up to 4 hours.)
• 3 tablespoons additional-virgin olive oil, plus more for serving
• 1 large red or yellow onion, sliced
• Kosher salt
• 12 ounces jarred roasted red peppers, drained and sliced (approximately 1 heaping cup)
• One 28-ounce can whole tomatoes
• ½ cup pitted olives, preferably kalamata
• 5 garlic cloves, chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 tablespoon schug or harissa (see note, below), plus more to taste
• Freshly ground black pepper
• 4 large eggs
• Fresh herbs, such as parsley, mint, or dill, and feta, for topping
• Pita bread, for serving
Warm the oil in a medium skillet over medium-high heat. Add the onion, season it with salt, and cook, stirring occasionally, until the onion softens and starts to turn golden, 8 minutes.
Meanwhile, attach the roasted red peppers, tomatoes, and olives into a 5- to 8-quart slack cooker. With your hands, coarsely atomize up the tomatoes.
Add the garlic to the skillet with the onions, season with salt, and cook, stirring, for 2 minutes. Lower the heat to medium and add the cumin, turmeric, paprika, red pepper flakes, and schug. Season generously with pepper. Cook, stirring, until fragrant and combined, approximately 30 seconds. Using a spatula, scrape the onion mixture into the slack cooker (be certain to include the oil) and stir to combine. Season with 1 teaspoon salt. Cook on LOW until the sauce’s flavors beget married and mellowed, 6 to 8 hours. (You could also cook this on HIGH for 2 hours 30 minutes to 3 hours.)
Taste the sauce and add salt and more schug whether you like. Turn the heat up to HIGH, cover, and wait for the edges to start bubbling slightly, approximately 15 minutes. Stir the sauce, then crack the eggs onto the surface of the sauce and season them with a exiguous salt. Cover and cook for 8 to 15 more minutes, until the eggs are just set on top (which is where they cook slowest) but still jiggly. Scoop servings into bowls and drizzle with a exiguous olive oil. Top with the herbs and feta and serve with pita on the side.
* ample to know: Schug (also spelled zhug) is a Yemenite tropical sauce that’s current in Israel. It’s tangy and tropical and herbal and comes in both red and green varieties; either will work here. gawk for it in your supermarket near the hummus — Sabra makes a very ample jarred version. But whether you can’t find it, harissa will also be excellent.
From Adventures in slack Cooking by Sarah DiGregorio. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.