Looking for a breakfast that breaks the mold? Dive into this incredible Eggs with Spicy Marinara Sauce, a quick and zesty take on the classic Shakshuka, made effortlessly in your pressure cooker. In just 20 minutes, you can have a bubbling, aromatic pot of rich tomato sauce with perfectly poached eggs, ready to be scooped up with a piece of crusty bread. It’s a warm, satisfying, and protein-packed meal that’s perfect for a lazy weekend brunch, a speedy weeknight dinner, or anytime you crave something truly delicious.
Ingredients
• 5 large eggs
• 2 tbsp / 30 ml olive oil
• ½ medium onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 cups / 400g cherry tomatoes
• Spices
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp smoked paprika
• ½ tsp cumin powder
• ¼ tsp freshly ground black pepper
• 1 tbsp dried parsley, for garnish
Instructions
1. Directions
2. Select the SAUTE function on your pressure cooker and heat the olive oil. Add the chopped onion, diced red bell pepper, and minced garlic. Cook for 3-4 minutes until softened and fragrant.2. Stir in the chili powder, smoked paprika, cumin, salt, and black pepper. Cook for another minute until the spices are aromatic.3. Add the cherry tomatoes to the pot and stir to combine. Secure the lid, set the steam release to the SEALING position, and cook on HIGH pressure for 3 minutes.4. Once the timer finishes, perform a quick release by moving the valve to the VENTING position. Carefully open the lid once the pin has dropped.5. Stir the sauce. Using the back of a spoon, create five small wells in the marinara sauce. Gently crack one egg into each well.6. Secure the lid again, set the steam release to SEALING, and cook on LOW pressure for 1 minute for runny yolks, or 2 minutes for firmer yolks.7. Perform another quick release immediately to prevent the eggs from overcooking. Open the lid, garnish with dried parsley, and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 244
• Total Fats: 18g
• Net Carbs: 8.3g
• Protein: 12.3g
• Fiber: 2.4g
Pro Tips
• For a perfect dipping experience, serve immediately with warm crusty bread, pita, or naan.
• Adjust the heat by increasing or decreasing the amount of chili powder to suit your preference.
• Add a handful of fresh spinach or kale along with the tomatoes for an extra boost of nutrients.
• Crumble feta cheese or goat cheese over the finished dish for a creamy, tangy finish.
FAQ
Q: Can I make this shakshuka recipe without a pressure cooker
A: Yes, you can adapt this recipe for the stovetop. In a skillet, simmer the onions, peppers, tomatoes, and spices for 15-20 minutes until the sauce has thickened. Then, make wells for the eggs, crack them in, cover the skillet, and cook for 5-8 minutes until the egg whites are set to your liking.
Q: How do I store and reheat leftover Eggs with Spicy Marinara Sauce
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat or in the microwave. Note that the egg yolks will likely cook further upon reheating.
Q: What can I serve with this pressure cooker shakshuka
A: This dish is perfect for dipping. Serve it hot with crusty bread, warm pita, or naan to soak up the delicious spicy marinara sauce. For a tangy addition, crumble some feta or goat cheese on top before serving.
Q: Is this recipe keto or low-carb friendly
A: Absolutely. With only 8.3g of net carbs per serving, this Eggs with Spicy Marinara Sauce recipe is a fantastic option for a healthy, protein-packed low-carb or keto breakfast, lunch, or dinner.
