Shakshuka with Swiss Chard
This pressure cooker recipe was submitted by Shelby Kinnaird of the Diabetic Foodie from her book, The Diabetes Cookbook for Electric Pressure Cookers.
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 electric pressure cooker (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).
Prep Time: 15 minutes; Cook Settings: Sauté, Low; Sauté Time: 10 minutes; Pressure-Up Time: 10 minutes; Cook Time: 0 minutes; Release: Quick; Total Time: 37 minutes; Special Equipment: custard cup or small bowl
Nutritional Content per serving (4 servings): Calories: 182; Total Fat: 12g; Protein: 8g; Carbohydrates: 11g; Sugars: 6g; Fiber: 3g; Sodium: 851mg
- 4 ounces Swiss chard (about 4 large stems and leaves)
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 1½ cups Marinara Sauce with Red Lentils (page 124) or tomato-based pasta sauce
- 4 large eggs
- 1 tablespoon chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
- 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.
- 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. 11. Sprinkle with parsley and Parmesan, and serve immediately
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