Instant Pot Paleo And Keto Egg Shakshuka With Kale Recipes

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INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE

Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 13



Instant Pot® Paleo and Keto Egg Shakshuka with Kale image

Steps:

  • 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.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.6 g, Cholesterol 165.6 mg, Fat 10.7 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 682 mg, Sugar 10.5 g

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

INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE

Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!

Provided by Fioa

Categories     Breakfast Eggs

Time 30m

Yield 4

Number Of Ingredients 13



Instant Pot® Paleo and Keto Egg Shakshuka with Kale image

Steps:

  • 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.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.6 g, Cholesterol 165.6 mg, Fat 10.7 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 682 mg, Sugar 10.5 g

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

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