Shakshuka eggs
There’s no need to deal with Sunday morning brunch crowds when it’s this easy to
make café-style Middle Eastern eggs at home with this simple recipe and your
All-in-One Cooker.
Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
2 red capsicums, seeded, chopped
3 garlic cloves, crushed
1 tbsp mild Moroccan seasoning
2 x 400g cans diced tomatoes
4 eggs
Buttered thick toast, crumbled feta and chopped fresh
parsley, to serve
Method
1. Combine the capsicum, garlic, Moroccan seasoning and tomatoes in the inner pot. Stir to combine.
2. Close lid, select STEW program, set time for 20 minutes and press START. When cooking time is complete, turn pressure
regulator to VENT to allow the pressure to release. Remove lid.
3. Stir the mixture with a wooden spoon and make 4 hollows in the sauce mixture. Crack an egg into each hollow.
Season with black pepper.
4. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Allow to
simmer until eggs are cooked to your preference.
5. Spoon into individual bowls, serve with buttered toast and crumbled feta. Garnish with chopped fresh parsley.
Cook’s note
Stew Sauté
Set valve to “Seal”
position.
Do not close the
lid during sauté.
15
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