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Instant Pot Paleo and Keto Egg Shakshuka with Kale
Instant Pot Paleo and Keto Egg Shakshuka with Kale
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious keto and paleo breakfast shakshuka loaded with greens in minutes using your Instant Pot!
Ingredients:
  • 0.5 onion, diced
  • 0.5 red bell pepper, diced
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 2 cups baby kale
  • 1.5 cups marinara sauce
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 4 eggs
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Heat the multi-functional pressure cooker on Saute mode, add olive oil, and saute onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft for about 3 minutes. Add kale and cook until soft for about 2 minutes. Stir in marinara sauce, season with salt and pepper, then turn off the pot and let it cool for 5 minutes.
  • Gently crack eggs into the pot, making sure they are evenly spaced. Seal the lid, select low pressure, and set the timer for 1 minute according to the manufacturer's instructions. After the timer beeps, use the quick-release method to release pressure for about 2 minutes. Open the lid and sprinkle with parsley before serving.

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