Instant Pot® Paleo and Keto Egg Shakshuka with Kale recipe

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Ingredients

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

Nutrition Info

204.5 calories
carbohydrate: 19.6 g
cholesterol: 165.6 mg
fat: 10.7 g
fiber: 4 g
protein: 8.5 g
saturatedFat: 2.5 g
servingSize: -
sodium: 682 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

Recipe Yield

4 servings

Recipe Note

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®!

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