Instant Pot Paleo and Keto Egg Shakshuka with Kale

Instant Pot Paleo and Keto Egg Shakshuka with Kale

Total Time
1h 6m
21m prep · 45m cook
Servings
4 people
Rating
Difficulty
Medium
23 views

Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot!

Ingredients

  • 1 tablespoon olive oil
  • ½ onion , diced
  • 0.5 reds bell pepper , diced
  • 2 cloves garlic , minced
  • 1 teaspoon chili powder
  • 0.5 teaspoons smoked paprika
  • 0.5 teaspoons ground cumin
  • 2 cups baby kale
  • 1.5 cups marinara sauce
  • 0.5 teaspoons sea salt
  • 0.5 teaspoons ground black pepper
  • 4 eggs
  • 1 tablespoon chopped fresh parsley

Instructions

  1. 1

    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.

  2. 2

    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.

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Nutrition Facts

Per serving

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