Easy 66 min

Instant Pot Paleo and Keto Egg Shakshuka with Kale

asian european greek italian korean mediterranean middle eastern region vietnamese unknown spicy bitter savory medium medium

Prep

21 min

Cook

45 min

Total

66 min

Ingredients (13)

1 tablespoon olive oil g

½ onion, diced g

½ red bell pepper, diced g

2 cloves garlic, minced g

1 teaspoon chili powder g

½ teaspoon smoked paprika g

½ teaspoon ground cumin g

2 cups baby kale g

1 ½ cups marinara sauce g

½ teaspoon sea salt g

½ teaspoon ground black pepper g

4 eggs g

1 tablespoon chopped fresh parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.

Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.