Shakshuka
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
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