Shakshuka

Shakshuka

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 4 servings
Calories 186 kcal

Equipment

Ingredients
  

  • 2 T ghee
  • ½ cup chopped green bell peppers
  • ¼ cup chopped white onion
  • 1 t minced garlic
  • 1 t ground cumin
  • 1 t dried oregano
  • ½ t sea salt
  • 2 cups canned diced tomatoes in juice
  • 4 large eggs

Instructions
 

  • Put the Instant Pot on saute mode, and melt the ghee.
  • Add the bell peppers and onion. Saute for 2 minutes until fragrant. Add the garlic, cumin, oregano, sea salt, and tomatoes and stir well.
  • Secure the lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 10 minutes.
  • When the cooking is finished, use the quick release and remove the lid.
  • Make 4 small wells in the tomato mixture with a spoon, and gently drop in the eggs. The easiest way to do this is to crack an egg into a small bowl and slide it into a well. Repeat for each egg.
  • Lock the lid back into place, move the knob to the sealed position, and cook on high pressure for an additional 1 minute. Carefully move the vent knob to “Venting” for quick pressure release.
  • Serve hot.

Nutrition

Calories: 186kcalCarbohydrates: 10gProtein: 8gFat: 13g
Tried this recipe?Let us know how it was!

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