Instant Pot Paleo and Keto Egg Shakshuka with Kale

Name: Instant Pot Paleo and Keto Egg Shakshuka with Kale
Total time: 30
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.5 onion, diced; 0.5 red bell pepper, diced; 2 cloves garlic, minced; 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

Recipe by Fioa from allrecipes.com

Breakfast 30 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

0.5 onion, diced
•

0.5 red bell pepper, diced
•

2 cloves garlic, minced
•

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

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.