Instant Pot Paleo and Keto Egg Shakshuka with Kale

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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

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.

Nutrition Facts (per serving)

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