Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Paleo and Keto Egg Shakshuka with Kale

Rated as 4.67 out of 5 Stars

"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®!"
Added to shopping list. Go to shopping list.


30 m servings 123
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. 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

Per Serving: 123 calories; 8.2 6.7 6.8 164 298 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Followed the recipe got a burn notice with about 10 seconds left of the 1 minute pressure cook, so turned it of and quick released. turned out fine.

Very flavorful. Used traditional sauce instead of marinara for less sugar and a mix of baby kale/spinach/chard.