Instant Pot® Paleo and Keto Egg Shakshuka with Kale

Instant Pot® Paleo and Keto Egg Shakshuka with Kale

by Ivan Burke 2 years ago
4.5 (2)
15 minutes
204.5 kcal
19.6 g carbs
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Description

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
  • 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
Directions
  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.
Nutrition Facts
serving: 4 servings
calories: 204.5 kcal
carbohydrates: 19.6 g
protein: 8.5 g
saturated fat: 2.5 g
cholesterol: 165.6 mg
sodium: 682 mg
fiber: 4 g
sugar: 10.5 g