Instant Pot Shakshuka
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper deseeded and julienned
- 1 jalapeno pepper deseeded and julienned
- 2 garlic cloves minced
- 1/2 cup tomatoes chopped
- 1 tsp cumin
- 2 large eggs
- 2 tbsp parsley chopped
- Salt and black pepper for seasoning
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 and jalapenos and cook for 2-3 minutes.
In a bowl, add eggs and beat until light. Combine with remaining ingredients and
Transfer the mixture to instant pot and cook for 2-3 minutes.
Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a quick release.
Remove the lid and serve hot.
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