meal — vegetarian

Instant Pot Fall Shakshuka

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prep time 15 minutes
cook time 30 minutes

Overview

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.

BY:Rachel Cooks

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced (about 1/2 large onion)
  • 1 green bell pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 cups butternut squash, peeled and diced into 1/2-inch cubes
  • 1 28-ounce can whole plum tomatoes with juice, coarsely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, minced, plus extra for garnish
  • 4 Nellie’s Free Range Eggs
  • 1/4 cup crumbled feta
  • 1 tablespoon shelled pumpkin seeds (pepitas)
  • Bread for serving, if desired

Directions

  • Heat Instant Pot to sauté mode and add olive oil to the bottom. Add onion, bell pepper, salt, and pepper. Cook, stirring occasionally, for 4-5 minutes or until onions are soft and translucent.
  • Add garlic and continue to cook, stirring for about 1 minute or until garlic is fragrant.
  • Add squash, tomatoes and juices, chili powder, smoked paprika, oregano, and red pepper flakes. Stir to combine.
  • Place cover on Instant Pot and set valve to seal. Cook on high pressure (manual setting) for 8 minutes. Quick release pressure and remove lid.
  • Stir in parsley and crack eggs into the sauce. Replace cover, set valve to seal, and cook on high pressure for 0 (yes, zero!) minutes. Quick release pressure and remove the lid.
  • Serve immediately (see note) topped with feta, pumpkin seeds, and additional parsley. Serve with bread for dipping if desired.

Note:

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.

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Comments Reviews

EvelynOctober 31, 2018

Do I need to use an Instant Pot to make this? Would love to give it a try, but don't have one.

Nellie's

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!

Terry QuinnOctober 29, 2018

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.

Nellie's

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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