Shakshuka is a vegetarian tomato-based spicy stew, topped with eggs cooked right in the sauce. It’s popular in many Middle Eastern countries. Some of you may be familiar with it and it may be a new recipe for others. Of course, like any other recipe, there are many variations. How long it takes: 15 minutes to prep, 30 minutes to cook Equipment you’ll need: Instant Pot pressure cooker Servings: 4 Today I’m deviating quite a bit from more traditional recipes to give a nod to one of my favorite fall vegetables: butternut squash. I think it goes well in shakshuka. The creamy sweetness of the squash contrasts perfectly with spicy tomatoes, balancing out the acidity. This is a fun fall-inspired version, loaded with spicy tomatoes, green peppers, creamy bites of butternut squash, garnished with crunchy pepitas and briny feta cheese. And, better yet, it’s made in a pressure cooker, so it’s quick and easy!
About Instant Pot Shakshuka With Squash
It’s a healthy meal. Whether you enjoy it for breakfast, lunch, or dinner, shakshuka is a nutritious and satisfying vegetarian meal. Eggs add extra protein, along with feta cheese. With loads of vitamin A and potassium, along with fiber and antioxidants, this is a good-for-you choice. Shakshuka is low calorie, gluten-free and easy to adapt for Whole30 and low carb diets. Easy to make and clean up! You’ll need about fifteen minutes of prep time to get this shakshuka recipe in the pressure cooker. That’s the only pan you’ll have to wash, too! So much flavor! This Instant Pot shakshuka is guaranteed to wake up your taste buds. It’s loaded with green peppers, onions, and chunks of sweet, flavorful butternut squash, and seasoned with garlic, chili powder, smoked paprika, red pepper flakes, and oregano. Fresh parsley, shelled pumpkin seeds, and feta cheese add a final flourish to the dish.
How To Make Instant Pot Shakshuka
I’ll give you a quick overview of the recipe here but be sure to refer to the recipe card for the list of ingredients and specific instructions. Prep the vegetables you’ll be using. Peel and halve the squash, then cut it into cubes (or buy pre-cut butternut squash in the deli). Chop an onion and a green bell pepper. Mince a clove or two of garlic. Sauté. Use the Sauté function of the Instant Pot to soften up the onions and green peppers. Add the garlic for a minute, stirring constantly. Turn off the Instant Pot. Pressure cook the sauce. Add the canned tomatoes (don’t drain them), butternut squash, and the spices: chili powder, smoked paprika, oregano, and red pepper flakes. Stir well; cover the pot, and set it to Pressure Cook for 8 minutes. Remember that it will take about 10 minutes to come to pressure. Pressure cook the eggs in the sauce. Once the sauce has cooked, uncover the Instant Pot, and carefully add the eggs. I crack the eggs into a ladle, nestle the ladle into the hot tomato stew and gently transfer the eggs. eggs are poached right in the hot tomato stew. Set the Instant Pot to Pressure cook again, for zero minutes. It will come to pressure quickly and be done! The eggs will be perfectly cooked with a soft yolk. Serve. When the eggs are finished cooking, the shakshuka is ready to serve. Serve it in shallow bowls, garnished with toasted pepitas, crumbled feta cheese, and a sprinkling of fresh parsley. The flavors are cozy, comforting, and irresistible. Be sure to have warm crusty bread to dip in the tomato sauce and egg yolk for the perfect breakfast, lunch, or dinner! Try my no-knead Dutch oven bread, homemade beer bread, or no-knead whole wheat bread.
Adaptations You Can Make to Shakshuka
Omit the butternut squash. If you prefer, substitute carrots or sweet potatoes. You can also make a more traditional version of shakshuka without squash. Make it Whole30/gluten-free: Make this Whole30 compliant by omitting the feta and skipping the bread. Cook the eggs differently: The whites are cooked fully and the yolks are perfectly runny when you serve this immediately. If you let the eggs sit in the hot tomato sauce, they will continue to cook. If you don’t care for runny yolks, leave the eggs in the sauce for 2 to 3 minutes (with the pressure cooker on warm) or until they achieve the firmness you desire. Love the idea of making eggs in the pressure cooker? You’ll love making boiled eggs in the Instant Pot. They peel amazingly well!
Make-Ahead Idea
Refrigerate/Freeze: The sauce can be made ahead of time and refrigerated, up to 3 days in advance. It can also be frozen for up to a month. Reheat: If the tomato stew is frozen, thaw it overnight in the refrigerator or in the microwave. When you’re ready to serve the shakshuka, heat the sauce in a skillet or saucepan until it’s simmering. Slip the eggs into the tomato stew, cover the pan and continue to cook 4 to 8 minutes, depending on how you like your eggs to be done. in your Instant Pot!
