Instant Pot Green Shakshuka
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
For fully set egg whites with runny yolks we cooked the eggs with the high sauté function for 3 minutes and then let them sit in the turned-off pot to finish cooking. A sprinkle of dill and mint gave an herbal finish, and some feta added a tangy contrast. We prefer to make our own Harissa; however, you can substitute store-bought. Serve with crusty bread.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add chard stems and onion and cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, 1 tablespoon harissa, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then arrange chard leaves on top.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir in spinach, 1 handful at a time, and cook, using highest sauté function, until wilted, about 5 minutes. Stir in peas and lemon juice and season with salt and pepper to taste. Turn off Instant Pot.
- Make 4 shallow 2-inch-wide indentations in spinach mixture using back of spoon. Crack 1 egg into each indentation. Spoon spinach and sauce over edges of egg whites so whites are partially covered and yolks are exposed. Using highest sauté function, cook until egg whites are just set, about 3 minutes. Turn off Instant Pot, partially cover pot, and let sit until egg whites are fully set and yolks are still runny, 6 to 10 minutes. Sprinkle individual portions with feta and dill and drizzle with remaining 2 tablespoons harissa before serving.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Shakshuka roughly translates to “mixed-up” and can include a mix of vegetables, so we went the green route, with savory Swiss chard, easy-to-prep baby spinach, and tender peas. We started by cooking the Swiss chard stems with onion, then added in garlic and some spicy harissa, to create an aromatic base before putting the Swiss chard leaves under pressure. The Instant Pot wilted the Swiss chard and freed us from the constant stirring needed on the stovetop. To keep the baby spinach from getting gummy and the peas from blowing out in the closed pot, we stirred them in after cooking under pressure. By poaching the eggs directly in the Instant Pot, we kept the recipe as straightforward as possible.
Before You Begin
For fully set egg whites with runny yolks we cooked the eggs with the high sauté function for 3 minutes and then let them sit in the turned-off pot to finish cooking. A sprinkle of dill and mint gave an herbal finish, and some feta added a tangy contrast. We prefer to make our own Harissa; however, you can substitute store-bought. Serve with crusty bread.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add chard stems and onion and cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, 1 tablespoon harissa, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then arrange chard leaves on top.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir in spinach, 1 handful at a time, and cook, using highest sauté function, until wilted, about 5 minutes. Stir in peas and lemon juice and season with salt and pepper to taste. Turn off Instant Pot.
- Make 4 shallow 2-inch-wide indentations in spinach mixture using back of spoon. Crack 1 egg into each indentation. Spoon spinach and sauce over edges of egg whites so whites are partially covered and yolks are exposed. Using highest sauté function, cook until egg whites are just set, about 3 minutes. Turn off Instant Pot, partially cover pot, and let sit until egg whites are fully set and yolks are still runny, 6 to 10 minutes. Sprinkle individual portions with feta and dill and drizzle with remaining 2 tablespoons harissa before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments