Shakshuka with Herbed Yogurt Sauce

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

4 garlic cloves: 3 thinly sliced, 1 grated on a Microplane or minced

1 tsp. ground cumin

1 tsp. sweet paprika

1/8 tsp. cayenne pepper, or to taste

1 28-oz. can whole plum tomatoes with their juices, coarsely chopped

3/4 tsp. salt, plus more as needed

1/4 tsp. freshly ground black pepper, plus more as needed

4 extra-large eggs

1/2 C. plain whole-milk yogurt

1/2 C. finely chopped fresh herbs, such as parsley, cilantro, dill, or a mixture

Hot sauce, for serving (optional)

 

Using the sauté function, heat the oil in the pressure cooker. Stir in the onion and bell pepper, and cook until they are starting to soften, about 5 minutes. Stir in the sliced garlic, cumin, paprika, and cayenne, and cook for 1 minute. Pour in the tomatoes, and season with the 1/4 tsp. salt and tsp. pepper. Cover and cook on high pressure for 5 minutes. Manually release the pressure. Use the back of a spoon to make 4 indents in the tomato sauce, and then gently crack the eggs into the indents; season to taste with salt and pepper. Cover and cook on low pressure for 1 minute. Meanwhile, make the yogurt sauce: In a small bowl, combine the yogurt, grated garlic, and salt to taste. Stir in the chopped herbs. Release the pressure manually. If you prefer your eggs with a firmer yolk, put the cover back on the pot and let it sit for 2 to 5 minutes to cook in the residual heat. Spoon the eggs and sauce into bowls for serving. Top with the herb yogurt, and a dash of hot sauce if desired.