Chipotle Beef Shakshuka

I love making this Chipotle Beef Bowls and I love making Shakshuka so yesterday morning I thought; Why not mix these two recipes together?! It was delish.

Cooking meat has always stressed me out, but now that I’m armed with my new Instant Pot I’m not scared anymore!! I have had countless flavorful and tender results that I am sold for life. The best part is that it’s so easy and most of the cooking is hands off.

1. Season:

Lay out high on large plate

Season heavily with salt and pepper on both sides

2. Brown:

for approx. 4 minutes each side until it looks crispy

3. Make Sauce

While keeping an eye on browning meat in the instant pot

Blend these ingredients together:

1.5 yellow onion

3 cloves of garlic

1 tb of lime or lemon juice

1 tp cumin powder

fresh parsley

2- 4 tp of adobe chili peppers (from can) very spicy

1 cup of boiling water

4. Cover Meat with Sauce

Set the Instant Pot to Meat/Stew and set the timer for 60 minutes.

TA-DA. All done with the meat! Set a timer for 40 minutes and enjoy yourself while this meat is cooking. :)

after 40 minutes:

Shakshuka:

Pre-heat oven at 400 degrees.

1. Peel and chop sweet potatoes and steam them for 10-12 minutes.

2. Chop and saute kale on a pan with olive oil. Set Aside.

3. Clean Pan and add olive oil

4. Add steamed sweet potatoes

5. Add garlic, poblano peppers, tomatoes and scallions. brown them for 4 minutes while stirring.

6. Add kale and remove from heat.

7. Make wells in the pan with the spoon and add eggs & cheese.

8. Place in oven for 8 minutes

9. Remove and top with beef

10. Mix half an avocado with canned salsa verde.

11. Serve & Enjoy!