Servings: 6

3 T oil 3 T oil
1 onion, chopped 1 onion, chopped
1 eggplant, diced 1 eggplant, diced
3 cloves minced garlic 3 cloves minced garlic
1 bell pepper, chopped 1 bell pepper, chopped
1 large can diced tomatoes (28oz) 1 large can diced tomatoes (28oz)
1 T smoked paprika 1 T smoked paprika
1 tsp cumin 1 tsp cumin
1 tsp ground coriander 1 tsp ground coriander
¼ tsp red pepper flakes ¼ tsp red pepper flakes
2 tsp sugar 2 tsp sugar
2 T lemon juice 2 T lemon juice
6 eggs 6 eggs
 
Optional garnish: chopped cilantro or parsley, crumbled feta Optional garnish: chopped cilantro or parsley, crumbled feta
 

1. Saute onion, eggplant, pepper, and garlic until onion is translucent.
2. Add tomatoes, lemon juice, and spices, cook and stir for 2 minutes. Turn off IP.
3. Close lid, seal vent and Manual cook for 10 minutes.
4. Quick release, crack eggs into wells in vegetables (crack egg into ladle, create well with it and tip the egg in).
5. Manual cook for 1 minute, them quick release. Garnish with herbs and feta, and serve with pita or crusty bread.