Instant Pot Paleo and Keto Egg Shakshuka with Kale

Instant Pot Paleo and Keto Egg Shakshuka with Kale
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    15

Embark on a vibrant culinary journey with this delightful Keto and Paleo Shakshuka, brimming with fresh greens and cooked to perfection in your Instant Pot. A symphony of flavors, ready in minutes!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    166 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    3 g
  • Sodium
    682 mg
  • Sugar
    11 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Engage the 'Sauté' function on your Instant Pot. Once heated, add the olive oil, followed by the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables soften and become fragrant, approximately 3-5 minutes. Stir in the chili powder, smoked paprika, and cumin, cooking for another minute to bloom the spices.

02

Step
2 mins

Incorporate the chopped kale, stirring until it wilts and reduces in volume, about 2 minutes. Introduce the marinara sauce, season with sea salt and black pepper to your liking. Turn off the 'Sauté' function and allow the mixture to cool slightly for 5 minutes.

03

Step
1 mins

Gently crack each egg into the sauce, spacing them evenly. Secure the Instant Pot lid, ensuring the valve is set to 'Sealing'. Select the 'Low Pressure' setting and set the timer for 1 minute. (Alternatively, you can also use the egg setting).

04

Step
2 mins

Once the timer completes, carefully perform a Quick Release to vent the pressure, approximately 2 minutes. Exercise caution during this step. Once all pressure is released, unlock and remove the lid.

05

Step

Garnish generously with freshly chopped parsley. Serve immediately and savor the exquisite flavors of your Instant Pot Shakshuka.

For an extra layer of flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the vegetable mixture.
Feel free to experiment with other greens, such as spinach or chard, in place of kale.
Adjust the cooking time based on your preference for egg yolk consistency. If you prefer firmer yolks, increase the pressure cooking time by 30 seconds.
Serve with a side of toasted keto-friendly bread or cauliflower rice for a complete and satisfying meal.

Melissa Prohaska

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Hilma Predovic

    The flavors are incredible! The spices really make this dish sing. I added a little feta cheese on top for extra richness.

  • Angie Jacobs

    I was skeptical about cooking eggs in the Instant Pot, but this recipe proved me wrong. The eggs came out perfectly cooked!

  • Lawson Brown

    This recipe is a game-changer! I love how quick and easy it is to make Shakshuka in the Instant Pot.

  • Keshaun Gislason

    My family devoured this! Even my picky eaters loved the kale. I'll definitely be making this again.

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