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Instant Pot Keto Egg Shakshuka with Kale

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Breakfast North African
Instant Pot Keto Egg Shakshuka with Kale
Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 cups baby kale
  • 1 1/2 cups marinara sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 4 eggs
  • 1 tablespoon chopped fresh parsley
Instructions
1
Activate your pressure cooker by turning it on and selecting the Saute mode. Heat a generous amount of olive oil within the device, then add sliced onions, red bell peppers, minced garlic, chili powder, paprika, and ground cumin. Cook the mixture until it becomes tender and fragrant, approximately 3 minutes.
2
Next, add a handful of kale to the pot and continue cooking until it reaches your desired level of softness, roughly 2 minutes. Introduce marinara sauce into the pot and sprinkle with salt and pepper to taste. Allow the mixture to cool for 5 minutes before proceeding.
3
Carefully crack eggs into the pot, distributing them evenly across the surface. Close and secure the lid of your pressure cooker, ensuring it is properly locked in place. Refer to the manufacturer's guidelines for setting the low pressure level, and set a timer for 1 minute.
4
Once the device signals completion, carefully release the pressure using the quick-release method as instructed by the manufacturer, approximately 2 minutes. Remove the lid and sprinkle with chopped parsley to complete your dish