Name: Instant Pot Paleo and Keto Egg Shakshuka with Kale
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, diced - ½; Red bell pepper, diced - ½; Garlic, minced - 2 cloves; Chili powder - 1 teaspoon; Smoked paprika - ½ teaspoon; Ground cumin - ½ teaspoon; Baby kale - 2 cups; Marinara sauce - 1 ½ cups; Sea salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Eggs - 4; Chopped fresh parsley - 1 tablespoon

Instant Pot Paleo and Keto Egg Shakshuka with Kale

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Paleo and Keto Egg Shakshuka with Kale

1. Olive oil - 1 tablespoon

2. Onion, diced - ½

3. Red bell pepper, diced - ½

4. Garlic, minced - 2 cloves

5. Chili powder - 1 teaspoon

6. Smoked paprika - ½ teaspoon

7. Ground cumin - ½ teaspoon

8. Baby kale - 2 cups

9. Marinara sauce - 1 ½ cups

10. Sea salt - ½ teaspoon

11. Ground black pepper - ½ teaspoon

12. Eggs - 4

13. Chopped fresh parsley - 1 tablespoon

How to cook deliciously - Instant Pot Paleo and Keto Egg Shakshuka with Kale

1. Stage

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. Stage

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.