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If we could, we'd choose to come home to a bubbling shakshuka every single weeknight. In this easy Instant Pot version, the eggs are enveloped by saucy tomatoes and seasonal butternut squash - it's a surefire way to fill your house to the rafters with spicy sweet aromas. Prep your veggies ahead of time for a quick, no fuss autumn meal that will warm you to the core.
The whites are cooked and the yolks are perfectly runny when this dish is served as soon as you’re done doing a quick release of the pressure. For a fully cooked yolk, let the eggs sit in the sauce for 2-3 minutes (with Instant Pot set to warm) or until they achieve your desired firmness.
Do I need to use an Instant Pot to make this? Would love to give it a try, but don't have one.
Great question, Evelyn! This recipe would take quite awhile to cook in a crock pot, so your best bet would actually be to use a large cast iron or frying pan right on your stovetop. You can simply follow the recipe and adjust timings as needed to ensure that all your veggies are cooked through - it should turn out beautifully!
You have the BEST eggs we have ever had! The yolks are the most yellow that I've ever seen. I had one of your Jumbo eggs the other day and it had a double yolk! Awesome! Thank you.
Wow, thank you so much for making our day with your kind words and awesome feedback, Terry! We're so glad that you've been enjoying those dark, free range yolks and the occasional double yolk. We'll keep them coming!
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