Don't throw away your shot

Kat Kinsman
July 12, 2018

On occasion, the notion of having to both eat and drink can be daunting. You have your reasons. I have mine. We can live in harmony. And by "we," I mean Instant Pot and me. Shakshuka is, as we have established, the perfect dish for when you have rage-quit humanity, and since Instant Pot wasn't ever human in the first place, it's especially ideal. Even more so when you add bloody mary seasonings and a few shots of vodka. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page.

Instant Pot Bloody Mary Shakshuka

Note: There are no quantities given for most ingredients because the amount is up to your personal tastes and I do not presume to know you that intimately.

Ingredients

¼ cup neutral oil
Fennel seeds
Cumin seeds
Caraway seeds
Mustard seeds
Celery salt
1 onion, diced
2 cloves garlic, minced
1-2 jalapeno peppers, stemmed, seeded, and diced
1 28-ounce can crushed tomatoes
Horseradish
Crushed red pepper flakes
Worcestershire sauce
Salt
Dill pickles, chopped, juice reserved
Vodka
Eggs

Directions

Pour oil into the Instant Pot, and set the saute function. When the oil begins to shimmer, add seeds and celery salt and lightly stir to keep them from burning. When those have become fragrant, add onion, garlic, and peppers and cook until softened.

Turn off the saute function and pour in tomatoes, stir well, and add horseradish, pepper flakes, Worcestershire sauce, salt, chopped pickles, pickle juice, and as many shots of vodka as you wish. Seal the Instant Pot and cook on high pressure for 10 minutes and release.

Set the saute function again and stir to reduce to your desired thickness. Make one well in the tomato mixture for each egg you're using. Crack eggs directly into the wells, or into small bowls and then slide the eggs gently into the wells. Reseal the Instant Pot and cook on low pressure for 1 minute, then spoon into bowls and serve with additional shots of vodka.

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