Instant Pot Paleo and Keto Egg Shakshuka with Kale

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function.

2. 2

   Heat olive oil and cook the onion, red bell pepper, garlic, chili powder, paprika, and cumin until softened, about 3 minutes.

3. 3

   Add the kale and cook until soft, about 2 minutes.

4. 4

   Stir in the marinara sauce, season with salt and pepper, turn off the pot, and let it cool for 5 minutes.

5. 5

   Carefully crack the eggs into the pot, spacing them evenly.

6. 6

   Close and lock the lid, select Low Pressure according to the manufacturer's instructions, and set the timer for 1 minute.

7. 7

   When it beeps, carefully release the pressure using the quick-release method as directed by the manufacturer, about 2 minutes.

8. 8

   Unlock and remove the lid, then sprinkle with parsley.

• Calories 272.79 kcal Moderate
• Protein 12.59 g Good Source
• Carbs 28.11 g Moderate
• Total Fat 11.68 g Moderate
• Saturated Fat 2.98 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 234.31 mg High
• Sodium 469.07 mg High
• Fiber 3.06 g Moderate
• Sugar 5.22 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 334.87 mg Good Source
• Iron 3.18 mg Moderate
• Potassium 659.82 mg Moderate
• Vitamin A 1718.68 mcg_rae Good Source
• Vitamin C 88.86 mg Good Source
• Vitamin D 1.81 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅