Have your morning eggs become boring? For a nice change of pace, try shakshuka. This version features eggs cooked in a tomato sauce that’s been seasoned with basil, oregano, thyme, rosemary, and garlic. As an extra bonus, you’ll sneak in some leafy greens for breakfast!
Shakshuka with Swiss Chard is one of 10 breakfast dishes that can be found in the new cookbook I co-authored with Simone Harounian, MS, RD, CDN, CDE: The Diabetes Cookbook for Electric Pressure Cookers. Other egg recipes in the book include Smoked Salmon and Asparagus Quiche and Gouda Egg Casserole with Canadian Bacon.
The pressure cooking time for this shakshuka is 0 minutes – that is NOT a typo! The eggs cook while the pot is coming to pressure. Also, make sure to set your pot to LOW pressure (not less HIGH pressure) or your eggs may overcook.
Feel free to experiment with the type of sauce, seasonings, and greens. The recipe is quite flexible.
If you like the combination of eggs and Swiss chard, check out these Frittata Bites with Chard, Sausage, and Feta.
Shakshuka with Swiss Chard (Instant Pot)
Need a great brunch option? Try shakshuka, a dish where eggs are cooked in seasoned tomato sauce. This version leans toward the Mediterranean with flavors of basil, oregano, garlic, thyme, rosemary, and marjoram. Your EPC needs to be at low pressure for this recipe; the first time I made it, I used high pressure and my eggs ended up overcooked. Look for a pasta sauce that’s low in sugar and sodium (or make your own).
- 4 ounces Swiss chard about 4 large stems and leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 1 1/2 cups marinara sauce
- 4 large eggs
- 1 tablespoon chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
Separate the stems from the leaves of the Swiss chard. Finely chop the stems; you’ll need about ½ cup. Stack the leaves, slice into thin strips, then chop. Set aside.
Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the olive oil.
Add the Swiss chard stems, onion, salt, pepper, and Italian seasoning to the pot, and sauté for 3 to 5 minutes or until the vegetables begin to soften.
Add the Swiss chard leaves and garlic, and sauté for 2 more minutes.
Hit Cancel. Add the pasta sauce and let the pot cool for 5 minutes.
Make 4 evenly spaced indentions in the sauce mixture. Carefully crack an egg into a custard cup, then pour it into one of the indentions. Repeat with the remaining eggs. (Note you can crack the eggs directly into the pot, but the whites will spread out more and the eggs won’t look as nice.)
Close and lock the lid of the pressure cooker. Set the valve to sealing.
Select low pressure and set the timer for 0 minutes.
When the cooking is complete, hit Cancel and quick release the pressure.
Once the pin drops, unlock and remove the lid.
Sprinkle with parsley and Parmesan, and serve immediately.
Substitution tip: If you don’t have any Swiss chard, use ½ cup of chopped bell pepper to replace the stems and 2 cups of kale or spinach to replace the leaves.