Fall Instant Pot Shakshuka with Butternut Squash
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Fall inspired Instant Pot Shakshuka is easy, healthy and so delicious. Get some crusty bread to dip in the tomato sauce and eggs and you’re ready to dig in!
Shakshuka. If you’re saying, “Shak-shu-whaaaat?” I can assure you that you’re not alone. The broadest explanation is that shakshuka is a recipe consisting of eggs baked in a tomato sauce. Of course, like any other recipe, there are many variations. Mine is a fun fall-inspired version made in the pressure cooker.
About this fall-inspired Instant Pot Shakshuka:
This Instant Pot shakshuka is flecked with green peppers, onions, and chunks of sweet, flavorful butternut squash. The tomato sauce is flavored with garlic, chili powder, smoked paprika, red pepper flakes, and oregano. Fresh parsley is stirred in at the end to brighten up the flavors.
Tip: I have a tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut this type of squash if you need some guidance!
When the tomato sauce is cooked, you’ll crack in four eggs. I’m partnering with Nellie’s Free Range Eggs who have the perfect Certified Humane eggs for shakshuka. Nellie’s hens are raised in a free range environment, meaning they have room to roam, play, and peck in green grass. You can see the difference immediately when you crack open one of their eggs, and it translates over into fantastic flavor, too.
When the eggs are finished cooking, you’ll garnish it with pumpkin seeds, feta, and more fresh parsley. The flavors are cozy, comforting and so irresistible. Get some crusty, freshly baked bread to dip in the tomato sauce and egg yolk and you have the perfect breakfast, lunch or dinner!
Tip: The whites are cooked fully and the yolks are perfectly runny when you serve this immediately you’re done doing a quick release of the pressure. If you continue to let the eggs sit in the tomato sauce, they will continue to cook. If you like a more firm yolk, leave them in the sauce for 2-3 minutes (with the pressure cooker on warm) or until they achieve the firmness you desire.
This Shakshuka is healthy, gluten-free, nutritious and so satisfying. And best of all, it’s easy to make, and you only get one dish dirty! I can’t wait to hear what you guys think of this one; make sure to leave a comment or share your rendition of this recipe on Instagram tagging me and #RachelCooks.
Psst: Make this Whole30 compliant by leaving off the feta and skipping the bread!
Learn more about Nellie’s Free Range Eggs and get more recipes on Facebook, Twitter, Pinterest, Instagram, and YouTube.
PS: Want a yummy Instant Pot dessert to try with this? Make sure to check out this Instant Pot cake. Make it with apples instead of rhubarb if you want to stick with the fall theme!
PPS: Love the idea of making eggs in the pressure cooker? You’ll love making boiled eggs in the Instant Pot. They peel amazingly well!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion (about 1/2 large onion)
- 1 green bell pepper, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 2 cups diced butternut squash (1/2-inch cubes)
- 1 28- ounce can whole plum tomatoes (with juice), coarsely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons minced fresh parsley, additional for garnishing
- 4 Nellie’s Free Range Eggs
- 1/4 cup crumbled feta
- 1 tablespoon shelled pumpkin seeds (pepitas)
- Bread for serving
Instructions
- Heat Instant Pot to “sauté” and add olive oil. Add onion, bell pepper, salt, and pepper. Cook, stirring, for 4-5 minutes or until onions are soft and translucent. Add garlic and continue to cook, stirring, for about 1 minute or until garlic is fragrant.
- Add squash, tomatoes, chili powder, smoked paprika, oregano, and red pepper flakes. Stir to combine.
- Place cover on pressure cooker and set valve to “seal.” Cook on high pressure (manual setting) for 8 minutes. Quick release pressure and remove lid.
- Stir in parsley. Add Nellie’s Free Range eggs (see notes). Replace cover, set valve to “seal.” Cook on high pressure (manual setting) for 0 minutes (ZERO minutes - not a typo!). Quick release pressure and remove lid.
- Serve immediately (see note about yolks) topped with feta, pumpkin seeds, and additional parsley. We love to serve it with bread for dipping.
Notes
- Make this paleo and Whole30 compliant by leaving off the feta and refraining from the bread.
- The whites are cooked fully and the yolks are perfectly runny when you serve this immediately you're done doing a quick release of the pressure. If you continue to let the eggs sit in the tomato sauce, they will continue to cook. If you like a more firm yolk, leave them in the sauce for 2-3 minutes (with the pressure cooker on warm) or until they achieve the firmness you desire.
- If you want, you can use diced tomatoes in place of the whole plum tomatoes. I like to cut the plum tomatoes using a scissors right inside the can for a rustic cut for this recipe, but either way will work in a pinch.
- I cracked the eggs into a ladle and added them the tomato sauce by pressing down the ladle into the sauce and then pouring the eggs into the well created by the ladle. That prevents the egg whites from spreading too much.
- Nutrition information does not include bread.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Dimitri says
This looks like a dish I would love either for breakfast or dinner. I would probably have a protein shake on the side for breakfast, but what protein would you recommend for dinner? I find the protein content to be too low, and I would love to increase it. What would you suggest?
Rachel Gurk says
Some breakfast sausage would be yummy! An apple chicken sausage would complement the flavors well. You could serve it on the side or saute it with the peppers and onions and incorporate it in the shakshuka. If you’re looking for meatless protein, adding some chickpeas into the shakshuka would be tasty as well!
Mary says
I made this tonight. It was delicious! So easy and quick to make!
My hubby loved it too! I may have overcooked the eggs but it was so tasty it didn’t matter. Next time the eggs will be perfect!
Thanks Rachel!
Rachel Gurk says
So glad to hear that! Thanks for taking the time to come back and leave a comment, it means a lot to me!
William says
This was amazing! Best IP recipe I have made in a bit. Spot on with the egg timing, After much debate with my partner about egg doneness, I left them in for exactly one minute of pressure and they had just slightly firm yolks but still tender.
Rachel Gurk says
I’m so glad to hear you liked this! Thanks for taking the time to come back and leave a comment!
Renee Overbeck says
This is one of the oddest things I have ever made but it was so so good!!
Rachel Gurk says
I love that you tried something new and unique! Glad you liked it!
denise says
wow! this sounds good and easy.
Rachel Gurk says
It’s so easy and good! Thanks Denise!
Suzanne D says
Rachel this is delicious. I’m did substitute zucchini for butternut squash as I’m eating keto and just cooked 2,minutes in instant pot. Thank you for such a great recipe.
Rachel Gurk says
I’m so excited that you made this already! Thanks for taking the time to come back and leave a comment! I love how you adapted it to be keto – sounds yummy!