All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

Ingredients

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

Nutrition Info

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 servingSize: - sodium: 682 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

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®!