Want to diversify your breakfast? You have come to the right place! Shakshuka is an Israeli dish which includes eggs, tomatoes, bell peppers and some more healthy ingredients.
It's the perfect dish for the whole family!
This pressure cooker shakshuka (Eggs with tomato sauce) is vegetarian, very healthy and super easy to make.
So if you are looking for a special egg recipe, you have to try to make this breakfast 🙂
Table of Contents
Is Shakshuka gluten-free?
Yes, shakshuka is gluten free.
Is Shakshuka dairy-free and lectose-free?
Yes, shakshuka is dairy-free so it's a great lactose intolerance recipe.
Can I use canned tomatoes?
For this recipe you can use canned tomatoes or fresh ones. Fresh ones would have a better taste but it's up to you.
Can I remove the jalapeno pepper?
Yes! You can leave out the jalapeno pepper for a non-spicy and kid-friendly version.
More Egg recipes
How to make Shakshuka
I really like the moment when I'm adding the eggs to the sauce:
And here it is after a few minutes. You can take it out before if you like semi-cooked eggs.
How to serve?
This Shakshuka works great with pita bread, fresh salad, tahini and Instant Pot Hummus.
If you are looking for a complete breakfast, check out What To Serve With Shakshuka for 15 amazing ideas.
Instant Pot Shakshuka
Ingredients
- 2 tablespoon olive or canola oil
- 1 medium onion chopped
- 2 red bell pepper deseeded and julienned
- 1 jalapeno pepper deseeded and julienned
- 2 garlic cloves minced
- 1 cup tomatoes chopped
- 1 teaspoon cumin
- 1 teaspoon sugar
- 1 teaspoon paprika
- 4 large eggs
- 2 tablespoon parsley or basil chopped
- salt and black pepper to taste
Instructions
- Pour the oil in the Instant Pot and select “Sauté”.
- Stir in onion and garlic and cook for 3-4 minutes until little browned.
- Add tomatoes, red bell pepper, jalapenos, cumin, paprika, sugar, salt and pepper, fix the seasoning and stir for 2 minutes.
- Close the lid and cook for 10 minute at high pressure.
- Do a quick release and remove the lid.
- Create a small holes inside the sauce, and crack an egg over each one.
- Cook at high pressure for 1 minute. If you want the eggs to be hard-boiled, cook for a longer time.
- Do a quick release and remove the lid.
- Decorate with parsley or basil and serve with bread.
Nutrition
Notes
Great recipe!
I doubled the spices plus added a teaspoon of harissa paste. I cooked the eggs on low pressure for just under 3 mins and they came out great (runny yokes). I also added chickpeas to bump up the protein. This will be in my rotation for years to come, thank you again!