Instant Pot Sourdough North African Shakshuka with Crispy Bread Scoops

Name: Instant Pot Sourdough North African Shakshuka with Crispy Bread Scoops
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 slices (240 g) sourdough bread, cut diagonally into ½-inch-thick slices; 2 tablespoons (30 ml) extra-virgin olive oil, divided; to taste fine sea salt; 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, diced; 4 cloves (20 g) garlic, minced; 1 large (200 g) red bell pepper, diced; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2 g) smoked paprika; 1 tablespoon (15 g) harissa paste (optional); 28 oz (800 g) canned crushed tomatoes; ½ cup (120 ml) vegetable broth; to taste fine sea salt; to taste freshly ground black pepper; 8 (400 g) large eggs; ¼ cup (10 g) fresh cilantro, roughly chopped; ½ cup (100 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A modern one-pot take on the classic North African egg dish, made in the Instant Pot for speed and convenience. Eggs poach gently in a fragrant tomato sauce seasoned with cumin, paprika, and harissa, while crispy sourdough bread scoops bake alongside for scooping. Ready in under 30 minutes, this is a satisfying vegetarian meal that works for breakfast, lunch, or dinner.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 servings (8 eggs with bread scoops)

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Ingredients

4 servings

For serving
8 slices (240 g) sourdough bread, cut diagonally into ½-inch-thick slices
2 tablespoons (30 ml) extra-virgin olive oil, divided
to taste fine sea salt
For the sauce
2 tablespoons (30 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, diced
4 cloves (20 g) garlic, minced
1 large (200 g) red bell pepper, diced
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) smoked paprika
1 tablespoon (15 g) harissa paste (optional)
28 oz (800 g) canned crushed tomatoes
½ cup (120 ml) vegetable broth
to taste fine sea salt
to taste freshly ground black pepper
For the eggs
8 (400 g) large eggs
For garnish
¼ cup (10 g) fresh cilantro, roughly chopped
½ cup (100 g) crumbled feta cheese (optional)

Equipment (7)

6-quart Instant Pot (or larger)
Instant Pot trivet or small steamer basket
Small baking sheet or parchment (to fit inside pot)
Cutting board
Sharp knife
Measuring spoons and cups
Shallow bowls for serving

Steps

Before you start

Prep and arrange your sourdough bread scoops before starting the Instant Pot so they're ready to toast
Have all sauce ingredients measured and ready—the sauce builds quickly in the pot
Make sure your Instant Pot trivet or steamer insert is clean and ready to hold bread above the sauce

1
Prepare bread scoops
- Brush both sides of the sourdough slices lightly with 1 tablespoon of olive oil and sprinkle with a pinch of fine sea salt.
- Arrange the slices on a piece of parchment paper cut to fit inside your Instant Pot, or use a small baking sheet that fits the pot (it will rest on the trivet above the sauce).
- Set aside.
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Ready when: Bread slices are evenly coated with oil and seasoned
Tip: Use day-old sourdough for better structure—fresh bread can get too soft
2
Sauté base vegetables
- Turn the Instant Pot to the Sauté function on medium heat.
- Add 2 tablespoons of olive oil, then add the diced onion and cook for 3 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced red bell pepper and cook for 2 more minutes.
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Ready when: Onion is translucent, garlic is fragrant, pepper begins to soften
Tip: Don't brown the garlic—it can become bitter in the Instant Pot
3
Build sauce with spices
- Add the ground cumin, smoked paprika, and harissa paste (if using) to the pot.
- Stir constantly for about 30 seconds to bloom the spices and distribute the harissa evenly.
- The mixture should smell warm and deeply spiced.
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Ready when: Spices are toasted and fragrant, harissa is fully incorporated
Tip: Blooming the spices in oil releases their aromatics for a richer flavor
4
Add tomatoes and broth
- Pour in the crushed tomatoes (all 28 oz or 800 g, including their liquid) and the vegetable broth.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Taste and season generously with fine sea salt and freshly ground black pepper.
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Ready when: Liquid is smooth, evenly mixed, and seasoned to taste
Tip: Scraping the bottom prevents the pot from signaling a "burn" error later
5
Set up trivet and bread
- Turn off the Sauté function.
- Place the Instant Pot trivet (or steamer basket) into the pot over the sauce.
- Carefully arrange the oiled sourdough bread slices on the parchment or baking sheet, then place the entire sheet on top of the trivet, making sure it's stable and not touching the sauce or the pot lid.
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Ready when: Bread is securely positioned above the sauce on the trivet
Tip: The bread must be elevated so it steams and crisps without getting soggy from sauce splatter
6
Pressure cook the sauce
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- This will build the sauce flavors while starting to heat the pot for the eggs.
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Ready when: Instant Pot reaches high pressure and maintains it
Tip: Don't skip this step—it brings the sauce to the right temperature for poaching eggs
7
Quick release and create egg wells
- When the timer beeps, immediately turn the valve to venting for a quick release (keep your hand away from the steam).
- Wait for 30 seconds, then carefully open the lid away from your face.
- Remove the trivet and bread board.
- Using the back of a spoon, gently create 8 shallow depressions or wells in the sauce, spacing them evenly.
- The sauce should be simmering and about 2 inches deep.
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Ready when: Sauce is bubbling and wells are visible
Tip: Don't stir the sauce at this point—you want distinct wells for the eggs to settle into
8
Crack eggs into wells
- One at a time, crack an egg into each well, working gently so the yolk stays intact.
- You should have 8 eggs total, one in each well.
- The eggs should sit on top of or partially nestled in the sauce.
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Ready when: All 8 eggs are in the pot with yolks intact
Tip: If you crack an eggshell, use a spoon to fish it out immediately—tiny pieces can break teeth
9
Pressure cook eggs
- Close the Instant Pot lid again and set the valve to sealing.
- Cook on low pressure for 2 minutes.
- This poaches the eggs gently in the residual heat of the sauce without overcooking the yolks.
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Ready when: Instant Pot reaches low pressure
Tip: Low pressure is key—it prevents the eggs from becoming rubbery
10
Natural release
- When the timer beeps, turn off the heat and let the pot sit for 2 minutes to naturally release pressure.
- Then carefully turn the valve to venting for a final quick release of any remaining pressure.
- Open the lid away from your face.
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Ready when: Float on the vent shows pressure is released
Tip: Never skip natural release for eggs—it prevents them from bouncing around and breaking
11
Toast the bread
- Using an oven mitt, carefully remove the trivet from the pot.
- Turn the Sauté function on to high heat.
- Place the bread board or parchment directly over the pot (it should rest on the edges of the pot's rim).
- Toast the bread for 1½ to 2 minutes, turning once halfway through, until the edges are golden brown and crispy.
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Ready when: Bread is golden and crispy at the edges, toasted on both sides
Tip: Watch closely—sourdough toasts quickly. The bread sits directly over the pot's high heat, not inside it
12
Garnish and serve
- Turn off the heat.
- Divide the shakshuka among 4 shallow bowls, giving each person 2 eggs and plenty of sauce.
- Top with fresh chopped cilantro and crumbled feta cheese (if using).
- Arrange 2 crispy sourdough slices alongside or on the rim of each bowl for scooping.
- Serve immediately while the sauce is still hot and the bread is warm and crispy.
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Ready when: Eggs are gently plated with sauce, garnishes are applied, bread is arranged
Tip: Serve immediately—the yolks will continue to set as you eat, giving you that runny-yolk moment when you break into them

Good to know

Tips

For runny yolks with fully set whites (the traditional shakshuka style), remove the lid at the 2-minute mark and check: whites should be opaque and set while yolks jiggle slightly. If yolks need more time, close the lid and cook for another 30 seconds to 1 minute.
If you don't have an Instant Pot, make this in a regular Dutch oven: sauté as directed, add sauce, cover, and bake at 350°F (175°C) for 8–10 minutes until simmering. Toast bread separately in a toaster or under the broiler, then add eggs to the sauce, cover, and bake for 5–7 minutes until set to your liking.
Sourdough's tang pairs beautifully with the cumin and harissa—if using regular sandwich bread, add a squeeze of fresh lemon juice or a splash of red wine vinegar to the sauce to brighten flavors.
For a protein boost, add crumbled merguez sausage (about 4 oz/120 g, cooked and drained) along with the vegetables, or layer thin slices of feta or halloumi in the wells before cracking the eggs.

Make ahead

The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over medium-low heat (or in the Instant Pot using the Sauté function) before adding eggs. You can also prep all vegetables and have them measured out and ready 1 day ahead. Toast the sourdough bread and store it in an airtight container at room temperature for up to 8 hours before serving; reheat briefly in a dry skillet or toaster if needed to restore crispness.

Storage & reheating

Shakshuka is best enjoyed fresh, but leftovers keep well. Store the eggs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat for about 5 minutes, until warmed through, or cover and microwave in 1-minute intervals. Do not overheat eggs or they will become tough. Sourdough bread scoops are best eaten fresh but can be stored separately in an airtight container at room temperature for up to 2 days; reheat in a dry skillet or toaster to crisp. The sauce can be frozen separately for up to 3 months; thaw overnight in the refrigerator and reheat before serving with freshly cooked or reheated eggs.

Substitutions

harissa paste → 1 teaspoon cayenne pepper or ½ teaspoon red pepper flakes mixed with 1 tablespoon tomato paste. Harissa adds a deeper, smoky heat; these alternatives provide spice but less complexity. Add them at the same time as the cumin and paprika.
red bell pepper → 1 cup (150 g) diced yellow or orange bell pepper, or a mix of both. Yellow and orange peppers are slightly sweeter; red peppers provide more natural sweetness too. The dish will taste similarly balanced.
sourdough bread → 8 thick slices of ciabatta, focaccia, or whole-wheat bread. Any sturdy, flavorful bread works. Avoid soft white bread, which gets soggy. Toast the same way for crispness.
vegetable broth → ½ cup (120 ml) water plus a pinch of salt, or ½ cup chicken or beef broth. The broth dilutes the tomato sauce slightly so it doesn't reduce too much during cooking. Use water if avoiding animal products, or broth for extra depth.