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Instant Pot Breakfast Shakshuka with Feta and Dill<\/p>\nInstant Pot Breakfast Shakshuka with Feta and Dill<\/p>\n
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1 T. unsalted butter, room temperature, or olive oil<\/p>\n
3 cups Quick Pomodoro Sauce or prepared marinara sauce<\/p>\n
Pinch of red pepper flakes<\/p>\n
\u00c2\u00bc tsp. ground cumin<\/p>\n
8 large eggs<\/p>\n
4 ounces feta cheese, crumbled<\/p>\n
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Perfect Toast<\/p>\n
1 small shallot, thinly sliced<\/p>\n
Caper berries<\/p>\n
\u00c2\u00bc cup (packed) torn fresh dill<\/p>\n
Extra-virgin olive oil<\/p>\n
Flaky sea salt, such as Maldon<\/p>\n
Freshly ground black pepper<\/p>\n
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Brush the bottom of the inner pot of the pressure cooker with the butter. Add the sauce, red pepper flakes, and cumin and stir to combine. Crack 8 eggs (1 or 2 per person) into the sauce. Lock on the lid and Pressure Cook on low pressure for 1 minute. Immediately release the pressure manually (to prevent the eggs from overcooking) and open the lid. Check the yolks; if you like a firmer yolk, turn off the heat, re-cover with the lid (but don\u00e2\u20ac\u2122t lock it), and let the eggs sit for 1 to 2 minutes more, until set. Open the lid and sprinkle the feta over the top of the eggs to warm it. Spoon the sauce, eggs, and feta into shallow bowls or over the toast and sprinkle with shallot, caper berries and dill.\u00c2\u00a0 Drizzle with Olive oil if desired and finish with a sprinkle of flaky salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Breakfast Shakshuka with Feta and Dill 1 T. unsalted butter, room temperature, or olive oil 3 cups Quick Pomodoro Sauce or prepared marinara sauce Pinch of red pepper flakes \u00c2\u00bc tsp. ground cumin 8 large eggs 4 ounces feta cheese, crumbled Perfect Toast 1 small shallot, thinly sliced Caper berries \u00c2\u00bc cup (packed) torn fresh dill Extra-virgin olive oil Flaky sea salt, such as Maldon Freshly ground black pepper Brush the bottom of the inner…<\/p>\n