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5
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Instant Pot Shashuka
Course
Breakfast
Cuisine
Mediterranean, Middle East
Keyword
eggs, feta cheese, Shashuka
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
Calories
314
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
medium
onion
chopped
1
large
red bell pepper
seeded and chopped
3
cloves
garlic
minced
2
teaspoon
sugar
2
teaspoon
ground cumin
1
teaspoon
red chili powder
1
teaspoon
paprika
¼
teaspoon
red pepper flakes
to taste
salt
1 (28-ounce)
can
crushed tomatoes
¾
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.
Nutrition
Calories:
314
kcal