2 - 4 servingsafricanbreakfast

Fast and Easy Shakshuka

By The Essential Keto Instant Pot Cookbook by Casey Thaler

2 - 4 servings

less than 15 min

Medium

Recipe Details

Course: Breakfast

Difficulty: Medium

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: African

Diet: Gluten Free

Yield: 2 - 4 servings

Ingredients

2 tablespoons coconut oil
2 cups full-fat Cheddar cheese
1 garlic clove
1/2 tsp cilantro
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
14- ounce roasted sugar-free
6 eggs

Shakshuka is a dish that originated in North Africa, but its taste appeals across many cultures. An easy way to think of it is as a similar flavor profile to a pizza, but without the crust. Making shakshuka in the Instant Pot could not be easier, as it is ready to eat after just 5 minutes of cooking. This also makes a great “breakfast for dinner” dish.

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INSTRUCTIONS

Set the Instant Pot to Sauté and melt the coconut oil.
Add the cheese, garlic, cilantro, cayenne pepper, cumin, oregano, black pepper, salt, and tomatoes to the Instant Pot, and stir thoroughly.
Once combined, carefully crack the eggs into the mixture, maintaining the yolks. Make sure they are spaced evenly apart.
Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook , set the Instant Pot to 1 minute on high pressure, and let cook.
Once cooked, perform a quick release by carefully switching the pressure valve to Venting.
Open the Instant Pot, serve, and enjoy!