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.
Instant Pot Paleo and Keto Egg Shakshuka with Kale
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS15
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
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Carbohydrate20 g
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Cholesterol166 mg
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Fiber4 g
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Protein9 g
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Saturated Fat3 g
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Sodium682 mg
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Sugar11 g
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Fat11 g
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Unsaturated Fat0 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
StepGarnish generously with freshly chopped parsley. Serve immediately and savor the exquisite flavors of your Instant Pot Shakshuka.
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RECIPE REVIEWS
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Please Rate
Hilma Predovic
Jun 30, 2025The flavors are incredible! The spices really make this dish sing. I added a little feta cheese on top for extra richness.
Angie Jacobs
Jun 21, 2025I was skeptical about cooking eggs in the Instant Pot, but this recipe proved me wrong. The eggs came out perfectly cooked!
Lawson Brown
Jun 19, 2025This recipe is a game-changer! I love how quick and easy it is to make Shakshuka in the Instant Pot.
Keshaun Gislason
May 12, 2025My family devoured this! Even my picky eaters loved the kale. I'll definitely be making this again.