Instant Pot® Paleo and Keto Egg Shakshuka with Kale
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Ingredients30 m servings 123 cals
Original recipe yields 4 servings
- 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.
- Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 0 minutes. 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.
Per Serving: 123 calories; 8.2 g fat; 6.7 g carbohydrates; 6.8 g protein; 164 mg cholesterol; 298 mg sodium. Full nutrition