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).
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.