Recipe for Perfect Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

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You need cooking oil.
You need diced onion.
Provide fresh mushrooms, sliced.
Provide bell pepper (whatever color you want, as far as I am concerned. I used green here).
Provide jalapeno pepper, sliced.
Prepare cumin powder.
You need paprika.
Prepare turmeric powder.
You need to prepare cayenne pepper.
Prepare chicken/mushroom seasoning.
You need salt and black pepper.
You need soy sauce.
Use crushed tomatoes.
Provide medium sized tomatoes, quartered.
Provide honey.
Prepare water.
Use crumbled feta cheese.

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Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent.
Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up..
SLOW COOKER : Add the cooked above ingredients at the bottom, topped with the rest of the ingredients with water. Set on high for 2 hours or low for 4 hours. Stir once or twice after a while..
We ate it for dinner with leftover roast chicken thighs..
For those who wish to add eggs into the dish, when the vegetables have softened, make depression marks into the concoction in the slow cooker, gently crack an egg into the indentation, season with a little salt and pepper, close the lid and cook for another hour or so (check the eggs to see if it's to the consistency that you like).
Happy cooking!.

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