Prep Time: 5 minutes, Cook Time: 5 minutes, Total Time: 10 minutes, Pressure: High, Release: Quick
Gluten Free, Soy Free, 10 Minutes or Less, Kid Friendly
Shakshuka is a dish that originated in North Africa, but its taste appeals across many cultures. An easy way to think of it is as a similar flavor profile to a pizza, but without the crust. Making shakshuka in the Instant Pot could not be easier, as it is ready to eat after just 5 minutes of cooking. This also makes a great “breakfast for dinner” dish.
- 2 tablespoons coconut oil
- 2 cups full-fat Cheddar cheese, shredded
- 1 garlic clove, minced
- 1/2 teaspoon cilantro, dried
- 1/2 teaspoon cayenne pepper, ground
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 (14-ounce) can roasted sugar-free or low-sugar tomatoes
- 6 eggs
Set the Instant Pot to Sauté and melt the coconut oil.
Add the cheese, garlic, cilantro, cayenne pepper, cumin, oregano, black pepper, salt, and tomatoes to the Instant Pot, and stir thoroughly.
Once combined, carefully crack the eggs into the mixture, maintaining the yolks. Make sure they are spaced evenly apart.
Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook, set the Instant Pot to 1 minute on high pressure, and let cook.
Once cooked, perform a quick release by carefully switching the pressure valve to Venting.
Open the Instant Pot, serve, and enjoy!
Amount per serving
Total Fat 32.2g
Total Carbohydrate 4.5g
Dietary Fiber 0.8g
Total Sugars 2.4g
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