Instant Pot Paleo and Keto Egg Shakshuka with Kale

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.