Instant Pot Shakshuka

One of the healthier option for a delicious and filling breakfast… This recipe features poached eggs in a hearty, cheesy and spiced tomato and bell pepper sauce.

Instant Pot Shashuka
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Mediterranean, Middle East
Keyword: eggs, feta cheese, Shashuka
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 4
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 large red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 1 tsp red chili powder
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes
  • to taste salt
  • 1 (28-ounce) can crushed tomatoes
  • 3/4 cup feta cheese crumbled
  • 4 eggs
Instructions
  • Place the oil in the Instant Pot and select “Sauté”. Then add the onion and bell pepper and cook for about 3 minutes.
  • Add the garlic, sugar, spices and salt and cook for about 1 minute.
  • Press “Cancel” and stir in the tomatoes.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes.
  • Press “Cancel” and do a quick release.
  • Remove the lid and stir in the cheese.
  • Make four wells in tomato mixture, leaving space between each.
  • Carefully, break 1 egg in each well.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “Low Pressure” for about 1 minute.
  • Press “Cancel” and do a quick release.
  • Remove the lid and select “Sauté”.
  • Cook for about 1-2 minutes or until desired doneness of the eggs.
  • Press “Cancel” and serve hot.
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