Shakshuka with Herbed Yogurt Sauce

This Middle Eastern dish of simmered tomatoes, peppers and onions with runny eggs is just as good for dinner as it is for brunch.  The yogurt sauce adds a cooling herbal note that’s not traditional but is utterly delightful.  The list of ingredients may be long, but once you’ve got them assembled the dish comes together fairly quickly.  And it’s worth making if you love savoury egg dishes.

Adapted from Melissa Clark’s “Dinner in an Instant”

• 3 tbsp extra virgin olive oil
  
• 1 large red onion, halved and thinly sliced
  
• 1 large red bell pepper seeded and thinly sliced
  
• 4 garlic cloves, 3 thinly sliced, 1 minced
  
• 1 tsp ground cumin
  
• 1 tsp sweet paprika
  
• 1/8 tsp chilli flakes
  
• 1 tin chopped tomatoes
  
• salt to taste
  
• freshly ground pepper to taste
  
• 4 extra large eggs
  
• ½ cup plain greek style yogurt
  
• ½ cup finely chopped herbs (mix of coriander, parsley, basil)
  
• Hot chilli sauce (to serve)
  

 
Using the Sauté function, heat the oil in the inner pot.  Stir in the onion and bell pepper, and cook until they are starting to soften, about 5 mins.  Stir in the sliced garlic, cumin, paprika, and chilli flakes and cook for 1 minute.  Pour in the tomatoes and season with salt and pepper.  Cover and cook on manual Pressure Cook on High for 5 mintues.  When complete, manually release the pressure (QPR – quick pressure release).
 
Use the back of a spoon to make 4 indents in the tomato sauce and then gently crack an egg into the indents; season with salt and peper.  Cover and cook on Low Pressure for 1 minute. 
 
Meanwhile make the yogurt sauce.  In a small bowl, combine the yogurt, grated garlic, and pinch of salt.  Stir in the chopped herbs.
 
Release the pressure manually (QPR).  If you prefer your eggs with a firmer yolk then put the lid back and let it sit for 2-5 minutes to use up the residual heat.  Spoon the eggs and sauce into bowls for serving.  Top with herb yogurt, dash of hot sauce and fresh crusty bread.