Name: Shakshuka
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 large red bell pepper (chopped); 1 medium onion (chopped); 3 cloves garlic (minced); 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 ( 1 can ); 3/4 cup crumbled feta cheese; 4 eggs

Shakshuka

By :Instant Pot Recipe Collection Cookbook

Course

Breakfast

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bell Pepper, Crushed Tomatoes, Onion

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4 servings

Ingredients

2 tbsp extra-virgin olive oil
1 large red bell pepper chopped
1 medium onion chopped
3 cloves garlic minced
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 1 can
3/4 cup crumbled feta cheese
4 eggs

Course

Breakfast

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bell Pepper, Crushed Tomatoes, Onion

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4 servings

Ingredients

2 tbsp extra-virgin olive oil
1 large red bell pepper chopped
1 medium onion chopped
3 cloves garlic minced
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 1 can
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.

Instant Pot Recipe Collection Cookbook

Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don't forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
Includes pressure cooking time charts for common ingredients (meat, poultry, seafood, beans, grains, and vegetables).
More than 150 recipes and 145 beautiful full-page photos.