This Instant Pot Shakshuka Is a Game Changer | The Nosher

Step 1

Pour the olive oil into the inner pot of your electric pressure cooker. Select the Sauté function and set the heat level to “Less.” When the oil is shimmering, after about 2 minutes, add the onion and sauté until softened, about 3 minutes. Add the bell pepper and sauté until soft, about 5 minutes.

Step 2

Add the garlic, harissa, cumin and salt and stir to combine. Sauté for a few minutes more, until fragrant. Press Cancel to turn off the Sauté function.

Step 3

Add the tomatoes (with their juices ) to the pot, crushing them with your hands or using a wooden spoon to break them up. Add the sugar and stir to combine.

Step 4

Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 5 minutes at high pressure.

Step 5

When the cooking program is complete, release the pressure manually. Remove the lid and stir the tomato sauce. Taste and adjust the seasoning.

Step 6

Carefully crack the eggs into the sauce, taking care not to break the yolks. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 0 minutes at low pressure.

Step 7

When the cooking program is complete, release the pressure manually. The whites of the eggs should be set but the yolks should still be runny.

Step 8

Divide the sauce and eggs between two bowls. Top with the cilantro (if using) and scallions. Add a dollop of labneh or yogurt (if using) and serve.