Fast and Easy Shakshuka


  • 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
  • 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!
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