Instant Pot Shakshuka (Eggs with Spicy Tomato Sauce)

Four Cooked eggs inside a red sauce topped with basil leaves in a black pan

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!

Four Cooked eggs inside a red sauce topped with basil leaves in a black pan

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 🙂

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

Instant Pot scrambled eggs

Instant Pot Poached Eggs

Instant Pot Egg Bites

Instant Pot Egg Bake

Instant Pot Breakfast Casserole

Instant Pot hard boiled eggs

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.

Four Cooked eggs inside a red sauce topped with basil leaves in a black pan

Instant Pot Shakshuka

A delicious and healthy breakfast of eggs cooked in rich Middle-Eastern flavors…
4.66 from 81 votes
Print Pin Rate
Course: Breakfast
Cuisine: Middle East
Prep Time: 3 minutes
Cook Time: 18 minutes
Total Time: 21 minutes
Servings: 4
Author: Corrie


  • 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


  • 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.


Calories: 117kcal Carbohydrates: 10g Protein: 8g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 186mg Sodium: 78mg Potassium: 349mg Fiber: 2g Sugar: 6g Vitamin A: 2527IU Vitamin C: 89mg Calcium: 50mg Iron: 2mg


How much salt-pepper-sugar to use? It's really up to you! Just taste the sauce before the 10-minute cooking and fix the seasoning till you like it. 
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!


14 thoughts on “Instant Pot Shakshuka (Eggs with Spicy Tomato Sauce)

  1. 5 stars
    Hi! I made this just last night for my boyfriend and I, its one of our newfound favorite dishes. I gave it a go in the instant pot and it was delicious as always, although I ran into the egg problem as well :). No pressure lid on is the way to go.
    I have one question though, when I cook shakshuka in the wok, it comes out much more emulsified or combined in texture, and the instant pot it seemed kept the peppers and tomatoes apart, almost like a medley soup. The flavor was still amazing, but is there a way to make the consistency more saucelike? I usually wait for my tomatoes to blister as halves, and dice my peppers. But mine didn't end up looking like your above photos, def more of a medley soup vibe.

    Do you have any suggestions? I saw the advice to sub half tomatoes with tomato sauce, I might try that. Thanks!

  2. Thank you, Corrie! This is an awesome alternative to the hours my husband typically takes to make this dish! I can't wait to try it today. His secret ingredient is sweet potatoes. Have you ever tried it this way? We're new to instapot and wondering how best to add this ingredient. Usually he sautees them first and puts them aside, and then adds them back after he's finished sauteeing everything else and when he adds the tomatoes.

    1. Great! I haven't tried that, but I assume that should work the same way with this recipe, first sauteeing and then adding back with the tomatoes. Let me know how it turns out!

  3. Great recipe! So quick and easy eating in no time! Eggs a bit over done to our liking. Will try the lid on no pressure suggestion next time!

  4. This recipe is fantastic.
    I made the mistake of adding water the first time I made it. It's unbelievable how much water the peppers & tomatoes have in them!

    The second time around, I didn't add water but I wanted to double the amount, so I did.
    So much water!
    Too much water!
    Any tips on how to double the quantity but still end up with a Shakshuka instead of a soup?
    Mind you, it was still utterly delicious!
    I just want to make more of it at once (in my 6qt/5.8L IP Evo), but without ending up with so much water in it.

    I highly recommend Thina as a side dish to this (often mistakenly referred to as Tahini, God only knows why). Heavenly!

    1. I'm glad you liked the recipe!! Hmm... a lot of the water comes from the tomatoes, so I would try swapping half of the tomatoes with tomato sauce that is already pre-cooked so it won't release any additional water. Hopefully that does the trick!

  5. Hi, is 1 cup of tomatoes enough to create required pressure? I thought we need 2 cups of liquid. Am I missing something here?

    1. Great question! You typically need at least 1 cup of liquid for the Instant Pot to come to pressure, and yes, the tomatoes should be enough. You should add all of the tomato juices as well. If it still doesn't look like enough liquid, you can add a little bit of water or stock. If using canned tomatoes, you can add in a little bit of the liquid too. Hope that helps!

  6. My eggs still came out a bit overcooked (I may experiment by simply replacing the lid and seeing if the eggs cook with the lid on, no pressure). I made mine with Campari tomatoes on sale, and man, this really hit the spot. I could eat this all the time! Oh, and if you do have any leftovers of this, plus any other leftovers, this boosts the flavor of your other leftovers. I had some vegetable soup leftover and reheated the shakshuka leftovers with the soup -- it was incredibly savory and delicious. Great recipe -- thank you!

    1. Thanks for you comment and the suggestions 🙂
      In case you keep getting overcooked eggs, try to cook at high pressure for 0 minutes. It may help.

  7. Thank you for posting this recipe! I made it this evening and it was delicious! I made a few changes because we love our food to be heavy on the spices (not necessarily hot, but lots of flavorful spices); swapped the oil for butter, doubled the recommended spices plus added 2 teaspoons of chili powder. A wonderful, light meal for days with a crushing heat wave. I will be checking out your other Instant Pot recipes!

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