Eggs Shakshuka

Pronounced [shahk-SHOO-kah], this dish of eggs poached in rich, spicy tomato sauce (the degree of heat varies from recipe to recipe) is a popular breakfast in North Africa and the Middle East. The heat level of this version is fairly mild.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High, Low)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 50 minutes

RELEASE: Quick

SERVES: 6

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 large red sweet pepper, chopped
• 4 cups diced ripe red tomatoes (4 to 6 medium tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon sweet paprika
• ¼ teaspoon cayenne
• ½ teaspoon caraway seeds, crushed
• 6 eggs
• 6 ounces feta cheese, crumbled
• 1 cup thinly sliced spinach leaves

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add the olive oil, onion, and garlic. Cook and stir for 3 minutes or until onion is soft. Press cancel.

Add sweet pepper, tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, and caraway. Stir to combine. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurize.

Once steam is released, open lid. Working one egg at a time, break eggs on top of the hot sauce, spacing evenly.* Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at low pressure for 1 minute. When cooking is complete, use a quick release to depressurize.

SERVE

Using a large spoon, transfer eggs and sauce onto serving plates. Sprinkle each serving with feta cheese and sliced spinach; serve immediately.

*Tip: It’s easiest to first crack each egg into a 1-cup glass measure and gently pour it into the hot tomato sauce.