Shakshuka

By: Instant Pot Recipe Collection Cookbook

Shakshuka
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, breakfast, chili powder, contributed, cook 15 min, crumbled feta cheese, crushed tomatoes, easy, eggs, extra-virgin olive oil, garlic, ground cumin, onion, paprika, prep 10 min, pressure cook, red bell pepper, red pepper flakes, salt, sauté, sugar

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1 large red bell pepper
  • 1 medium onion
  • 3 cloves garlic
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 28 ounces crushed tomatoes
  • 3/4 cup crumbled feta cheese
  • 4 eggs
Instructions
  • Press Sauté; heat oil in Instant Pot®. Add bell pepper and onion; cook and stir 3 minutes or until softened. Add garlic, sugar, cumin, paprika, chili powder, salt and red pepper flakes; cook and stir 1 minute. Stir in tomatoes; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook ; cook at high pressure 10 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Stir in cheese. Make four wells in sauce for eggs, leaving space between each. Slide eggs, one at a time, into wells in sauce. (For best results, crack each egg into small bowl before sliding into sauce.)
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at low pressure 1 minute. When cooking is complete, press Cancel and use quick release. To cook eggs longer, press Sauté; cook until desired doneness.
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