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Instant Pot Shakshuka
A delicious and healthy breakfast of eggs cooked in rich Middle-Eastern flavors…
Course
Breakfast
Cuisine
Middle East
Prep Time
3
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
21
minutes
minutes
Servings
4
Calories
117
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
117
kcal
|
Carbohydrates:
10
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
186
mg
|
Sodium:
78
mg
|
Potassium:
349
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
2527
IU
|
Vitamin C:
89
mg
|
Calcium:
50
mg
|
Iron:
2
mg