Shakshuka

Instant Pot Recipe

yield:  2 servings

prep time:  10 minutes

cook time:  15 minutes

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, sliced

1 red bell pepper, seeded and sliced

1 clove garlic, finely chopped

1/2 tsp. ground cumin

1/2 tsp. paprika

12 can (14.5oz) diced tomatoes

1/2 tsp. kosher salt, plus more for serving

1/4 tsp. freshly ground black pepper, plus more for serving

1/8 tsp. crushed red pepper flakes

4 large eggs

1 Tbsp. chopped fresh flat-leaf parsley

1.  Turn the instant pot on to Sauté.  Heat the olive oil and add the onion and bell pepper.  Cook, stirring often, until beginning to soften, 3-4 minutes.  Add the garlic, cumin, and paprika; cook, stirring, for 1 additional minute.

2.  Add the tomatoes, salt, black pepper, and red pepper flakes.  Press [cancel].  Lock the lid, closing the steam release.  Press [Manual] and cook on high pressure for 8 minutes.  Use the "Quick Release" method to vent the steam, then open the lid.

3.  Use a spoon to make a well in the sauce, then crack an egg into it.  Repeat with the remaining eggs.  Lock the lid, closing the steam release.  Press [Manual] and cook on high pressure for 1 minute (for soft yolks).  Use the "Quick Release" method to vent the steam, press [Cancel], then open the lid.

4.  Divide the eggs and sauce among plates and season with a little more salt and pepper if desired.  Sprinkle with parsley and serve.

Notes:  I used Italian diced tomatoes with this, and only a very tiny amount of red pepper flakes (seriously maybe 10-12 flakes total), as Clydie just cannot eat hot and spicy foods anymore.  We also did not salt or pepper after cooking, or add the parsley.  This dish was scrumptious!

Also - after the 1 minute cooking was done, I was busy working on other breakfast foods and it sat for about 2 minutes before I released the steam and put the eggs on plates.  The eggs ended up being cooked through, but were more like a soft to medium boiled egg, and were perfect for those who don't care for runny eggs.  Clydie and I definitely give this a thumbs up!  (Brian did not taste test this as he doesn't care for tomatoes and only likes hard scrambled eggs for breakfast, or as he says - he's a traditional breakfast guy)

This recipe is from Air Fryer Instant Pot Cookbook - 100 Recipes to Cook with Your Air Fryer & Instant Pot Pressure Cooker.