Instant Pot Paleo and Keto Egg Shakshuka with Kale
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
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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.
Source
Original recipe: View Original