meal — vegetarian

Instant Pot Fall Shakshuka

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Sweet, spicy, easy Instant Pot fall shakshuka made with seasonal butternut squash and free range eggs. | nelliesfreerange.com
Sweet, spicy, easy Instant Pot fall shakshuka made with seasonal butternut squash and free range eggs. | nelliesfreerange.com Sweet, spicy, easy Instant Pot fall shakshuka made with seasonal butternut squash and free range eggs. | nelliesfreerange.com
Shares:0
prep time 15 minutes
cook time 30 minutes
yield 4 servings

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

Mel—April 07, 2023

I made this for lunch today. I used fresh tomatoes instead of canned ones. I didn’t have green bell peppers, so I used 1/2 red and 1/2 yellow. I prefer acorn squash, so used that instead of butternut and added some sweet potato pieces. It was fantastic!!!

Nellie's

Sounds delish!

Pat Touchberry—August 20, 2020

Yolks are runny?

Nellie's

Hey Pat, Thanks for your question. We like our yolks to be runny in this dish to provide a richer and delicious flavor in the dish.

IFortuna—May 25, 2020

This is one of my favorite dishes and it seems everyone does it differently. I use canned stewed tomatoes, the one with green peppers and onion. I usually dump it in a skillet and add 2 or 3 tablespoons of Kerrygold butter. (This is an important addition). I add crushed basil and parsley and mix well. When the mixture is hot, I add the eggs and I flip them to cook for a few seconds when they are firm on the bottom. I may try your recipe with a couple of adjustments though. It looks good.

Nellie's

We love the versatility of this recipe as well! Your version sounds so amazing! We will definitely have to try some of those substitutions for ourselves. Thank you for the wonderful feedback!

Evelyn—October 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 Quinn—October 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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Instant Pot Fall Shakshuka

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.