Fast and Easy Shakshuka
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Easy Shakshuka
Print Recipe
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.
Easy Shakshuka
Votes: 5
Rating: 2.2
Rate this recipe!
Course Breakfast
Cuisine African
Difficulty Medium
Browse Category Breakfast, Kid-Friendly
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
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
Course Breakfast
Cuisine African
Difficulty Medium
Browse Category Breakfast, Kid-Friendly
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
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
Easy Shakshuka
Votes: 5
Rating: 2.2
Rate this recipe!
Instructions
  1. Set the Instant Pot to Sauté and melt the coconut oil.
  2. Add the cheese, garlic, cilantro, cayenne pepper, cumin, oregano, black pepper, salt, and tomatoes to the Instant Pot, and stir thoroughly.
  3. Once combined, carefully crack the eggs into the mixture, maintaining the yolks. Make sure they are spaced evenly apart.
  4. 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.
  5. Once cooked, perform a quick release by carefully switching the pressure valve to Venting.
  6. 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

4 replies
  1. Aawon
    Aawon says:

    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.

  2. ejcristo
    ejcristo says:

    Flavor was good but I cooked exactly according to the recipe and it was overcooked. The eggs were hard cooked.

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