Oil – ½ Cup
Egg – 6
Onion – 2 finely chopped
Tomato – 3 puree
Garlic Cloves – 6
Red Bell Pepper – 1 finely chopped
Cumin and Nut Meg Powder – ½ tsp
Brown Sugar- ½ tsp
Cumin – 1tsp
Chilli Powder – 1 table spoon
Turmeric Powder – 1tsp
Salt to taste
Water – ½ Cup
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add ½ cup Oil to the pot. Then add cumin, Garlic, Onion, Red Bell Pepper, Salt, Chilli Powder, Turmeric Powder, Brown Sugar, cumin, Nut Meg powder, give it a good stir and saute’ for 5 minutes.
Add Tomato Puree, Water and saute for another 5 minutes. Your Shakshuka sauce is ready. crack Eggs and add them each in the Shakshuka Sauce. Press cancel to stop saute.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium and set 10 min timer. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Give a quick stir.
Revel in the appeasing ‘ShakShuka Curry’