1 tbsp olive oil

¹⁄₃lb (151g) ground beef

¹⁄₄ cup minced onion

2 garlic cloves, minced

3 tbsp diced red bell pepper

1¹⁄₂ cups no-sugar-added tomato sauce

¹⁄₃ cup water

¹⁄₂ tbsp Italian seasoning blend

¹⁄₂ tsp garlic powder

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

4 large eggs

¹⁄₃ cup shredded whole milk mozzarella cheese

1 tbsp chopped flat-leaf parsley

1 Select Sauté (Normal). Once the pot is hot, add the olive oil and ground beef. Sauté for 4 minutes or until the meat is browned, using a wooden spoon to stir and break up the meat.

2 Add the onion, garlic, and bell pepper to the pot. Sauté for 2–3 additional minutes or until the vegetables are softened.

3 Add the tomato sauce, water, Italian seasoning, garlic powder, sea salt, and black pepper. Stir to combine and then press Cancel to turn off the pot. Allow the mixture to cool in the pot for 4 minutes.

4 Carefully crack the eggs into the pot, spacing them evenly over the meat sauce and keeping the yolks intact.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 0 minutes. (The eggs will cook during the pressure building phase of the pressure cook setting.)

6 When the build time is complete, quick release the pressure.

7 Open the lid and sprinkle the mozzarella and parsley over top. Slice into 4 equal-sized portions. Serve hot.

tip To make this recipe dairy-free, omit the mozzarella.