Shakshuka is a traditional Middle Eastern dish of eggs simmered in a tomato sauce. It is great for a quick, easy, inexpensive yet flavor filled breakfast, brunch, lunch or dinner. You’ll want to serve it with pita bread for soaking up the yummy sauce.
To make this #dinnerdoneby9am I make the tomato sauce base in the morning, refrigerate all day, then re-heat and cook the eggs in it at dinner time.
-1 Tbsp olive oil
-1/2 onion, diced
-1/2 green pepper, diced
-4 cloves garlic, minced
-1 28 oz can crushed tomatoes
-1/2 Tbsp sugar or hone
-1 tsp smoked paprika
-1/2 tsp cumin
-1/2 tsp chili powder
-3/4 tsp salt
-1/4 tsp pepper
-1/8 tsp cayenne
-6 eggs
-1/2 cup feta cheese
-fresh chopped cilantro or parsley for garnish
Place oil, onion and green pepper in pressure cooker, select saute, and press start. Cook, stirring constantly, for 3 minutes. Add garlic, cook 1 additional minute, stirring constantly. Add crushed tomatoes through cayenne, stirring well. Cover, seal, and cook on manual at high pressure for 5 minutes. Quick release pressure, crack the eggs on top of the sauce. Cover, seal and cook on manual at low pressure 0 minutes for less done eggs and 1 minutes for fully cooked eggs. Quick release pressure, top with feta and herbs and serve.
