Want to diversify your breakfast? You have come to the right place! Shakshuka is an Israeli dish that includes eggs, tomatoes, bell peppers, and other healthy ingredients.
Gluten-free, dairy-free, and perfect 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
Why This Recipe Works
Shakshuka is a versatile dish that works for any meal of the day. Its mix of tomatoes, peppers, and spices creates a robust flavor that pairs perfectly with eggs. This recipe is also adaptable, letting you adjust the heat and spices to suit your taste.
Making Shakshuka in an Instant Pot simplifies the process and cuts down on cooking time. The Instant Pot locks in flavors, ensuring the sauce is rich and the eggs are perfectly cooked. This method also keeps the dish low-maintenance, so you can enjoy a delicious meal with minimal effort.
Ingredients
Olive or Canola Oil: Provides a base for sautéing and adds a subtle flavor. Substitute with any vegetable oil if needed.
Onion: Adds sweetness and depth. Use yellow, white, or red onions.
Red Bell Pepper: Brings sweetness and a bit of crunch. Green or yellow peppers work as substitutes.
Jalapeno Pepper: Adds a touch of heat. For a milder dish, use a green bell pepper instead.
Garlic: Enhances the overall flavor. Fresh is best, but garlic powder can be used in a pinch.
Tomatoes: The heart of the sauce, adding rich, tangy flavor. Use fresh, ripe tomatoes or canned if fresh are not available. Cherry tomatoes or Roma tomatoes can be used as substitutes.
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.
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 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.
Tips
- Use fresh, ripe tomatoes for the best flavor.
- Adjust the spice level by adding more or less jalapeno.
- Don't forget to add a pinch of sugar to balance the acidity of the tomatoes.
- Garnish with fresh herbs like parsley or basil for a fresh touch.
How to serve?
Shakshuka is traditionally served with bread, making it perfect for scooping up the delicious sauce and eggs. It also pairs well with a simple green salad for a balanced meal. For a heartier option, serve it with rice or couscous.
For specific serving ideas, consider pairing Shakshuka with:
- Warm pita bread
- A side of hummus and veggies
- A simple cucumber and tomato salad
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
- 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.
- Use fresh, ripe tomatoes for the best flavor.
- Adjust the spice level by adding more or less jalapeno.
- Don't forget to add a pinch of sugar to balance the acidity of the tomatoes.
- Garnish with fresh herbs like parsley or basil for a fresh touch.
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!