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Shakshouka Focaccia taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Shakshouka Focaccia: Pressure Cooker Perfection

This shakshouka focaccia combines savory tomato sauce, eggs, and bread in the pressure cooker for a bold, cozy, one-dish meal with weekend brunch vibes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Skillet
  • 1 Oven Preheated 375°F
  • 1 Baking sheet

Ingredients
  

Main Ingredients

  • 2 tablespoons Olive oil for base flavor
  • 1 small Onion chopped fine
  • 1 Red bell pepper chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Chili flakes adjust to preference
  • 1 can (14 oz) Diced tomatoes
  • Salt and pepper to taste
  • 1 Premade focaccia bread
  • 4 Eggs
  • Fresh parsley for garnish

Instructions
 

Instructions

  • Preheat oven to 375°F.
  • Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté about 5 minutes.
  • Add garlic, cumin, paprika, and chili flakes. Stir for a minute until fragrant.
  • Pour in diced tomatoes. Simmer for 10 minutes and season with salt and pepper.
  • Lay focaccia bread on a baking sheet. Spoon shakshouka sauce evenly on top.
  • Make small wells in the sauce and crack one egg into each well gently.
  • Bake in oven 12–15 minutes until whites are set but yolks remain runny.
  • Sprinkle parsley on top and serve immediately.

Notes

Try dried oregano or basil if parsley isn't available. Adjust eggs as needed based on servings. You can prep sauce in advance for easier meal planning.