Instant Pot Shakshuka
Servings 4
Calories 252kcal
Ingredients
- 2 tbsp 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 tsp cumin
- 1 tsp sugar
- 1 tsp paprika
- 4 large eggs
- 2 tbsp 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: 252kcal