Instructions

• Heat olive oil in the pressure cooker on the sauté setting till shimmering.
• Add chopped onions and green peppers. Cook till veggies soften, about 5-7 minutes, stirring now and then.
• Stir in chopped garlic, ground coriander, paprika, cumin, and red pepper flakes if you use them. Cook 1-2 minutes till fragrant.
• Mix in chopped tomatoes and tomato sauce. Season well with salt and pepper.
• Close lid, set sealing ring and make sure float valve is down. Cook on high pressure for 5 minutes to let flavors blend and sauce thicken up nice.
• Quick release the pressure once done by carefully pushing the valve. Open lid once float valve drops.
• Use a spoon to make 6 little wells in the sauce. Crack one egg into each well, careful not to break yolks. Close lid again but no pressure this time. Use slow release and cook for 5-8 minutes to set eggs just right. Take the lid off slow and spot those beautiful eggs sitting in that spicy tomato sauce. Sprinkle fresh parsley and mint to finish.