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Traditional Coffee Cake
Fast and Easy Shakshuka
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
2 - 4 servings
|
Ingredients
- 2 tablespoons coconut oil
- 2 cups full-fat Cheddar cheese shredded
- 1 garlic clove minced
- 1/2 tsp cilantro dried
- 1/2 tsp cayenne pepper ground
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 14- ounce roasted sugar-free
1 can or low-sugar tomatoes - 6 eggs
Ingredients
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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!
Recipe Notes
Nutrition Facts Amount per serving Calories 397 Total Fat 32.2g Total Carbohydrate 4.5g Dietary Fiber 0.8g Total Sugars 2.4g Protein 22.6g
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.
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Horrible! This recipe burned the bottom of my instant pot insert. Do not use!!! 🙁
Its a good recipe, as in tastes great, but people should know if you have a 8qt pot it will burn because theres not enough water. To resolve you can either double the recipe or do a pot in pot batch with extra water in the main pot and a longer cook time since the food will no longer be directly heated in the bottom/main pot.
Flavor was good but I cooked exactly according to the recipe and it was overcooked. The eggs were hard cooked.
Recipe burns, there is not enough liquid.
Made this on stovetop, in a regular pan 🙂 Was ready in 10 minutes and absolutely yummy. Dishes like that really do not require an instant pot…
I’m afraid I had the exact same experience ad the other reviewers. It’s upsetting to follow presumably tested recipes only to fail. Not to mention the cost of ingredients & inconvenience. Disappointed in the company’s own recipe.
Trying to pressure cook with no water in the recipe is crazy. You could try pot in pot over a cup of water on the trivet.
It burned the bottom of my pot. Not a huge deal but the recipe should have more liquid. Also the eggs didn’t even cook fully when the pressure cooking was done? I ended up just keeping it in saute and made a moshed up weird stew. Doesn’t cook like its supposed to but its still super good.
the tomatoes are missing from The list of ingredients.