If we could, we'd choose to come home to a bubbling shakshuka every single weeknight. In this easy Instant Pot version, the eggs are enveloped by saucy tomatoes and seasonal butternut squash - it's a surefire way to fill your house to the rafters with spicy sweet aromas. Prep your veggies ahead of time for a quick, no fuss autumn meal that will warm you to the core.

Directions

1. Heat Instant Pot to sauté mode and add olive oil to the bottom. Add onion, bell pepper, salt, and pepper. Cook, stirring occasionally, for 4-5 minutes or until onions are soft and translucent.
2. Add garlic and continue to cook, stirring for about 1 minute or until garlic is fragrant.
3. Add squash, tomatoes and juices, chili powder, smoked paprika, oregano, and red pepper flakes. Stir to combine.
4. Place cover on Instant Pot and set valve to seal. Cook on high pressure (manual setting) for 8 minutes. Quick release pressure and remove lid.
5. Stir in parsley and crack eggs into the sauce. Replace cover, set valve to seal, and cook on high pressure for 0 (yes, zero!) minutes. Quick release pressure and remove the lid.
6. Serve immediately (see note) topped with feta, pumpkin seeds, and additional parsley. Serve with bread for dipping if desired.

Nellie's Notes

The whites are cooked and the yolks are perfectly runny when this dish is served as soon as you're done doing a quick release of the pressure. For a fully cooked yolk, let the eggs sit in the sauce for 2-3 minutes (with Instant Pot set to warm) or until they achieve your desired firmness.