Instant Pot Paleo and Keto Egg Shakshuka with Kale

This Instant Pot Paleo and Keto Egg Shakshuka with Kale is a delicious and healthy breakfast option that is perfect for those following a paleo or keto diet. With the help of an Instant Pot, this recipe is easy to make and packed with flavor. The combination of eggs, tomatoes, and kale is not only tasty but also provides a nutritious start to your day. This recipe can be prepared in just a few minutes and is a great way to incorporate more vegetables into your breakfast routine.

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) diced tomatoes
• 2 cups kale, chopped
• 4 eggs
• Fresh cilantro, for garnish

Directions

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the red onion, garlic, red bell pepper, and jalapeno pepper. Sauté for 3-4 minutes until the vegetables are softened.
3. Add the ground cumin, paprika, salt, and black pepper. Stir to combine.
4. Add the diced tomatoes and kale to the Instant Pot. Stir well.
5. Cancel the sauté mode and close the Instant Pot lid.
6. Set the Instant Pot to high pressure for 5 minutes.
7. Once the cooking time is up, do a quick release of the pressure.
8. Carefully open the Instant Pot lid and make 4 wells in the mixture.
9. Crack an egg into each well.
10. Close the Instant Pot lid and set it to high pressure for 2 minutes.
11. Once the cooking time is up, let the pressure release naturally for 5 minutes.
12. Carefully open the Instant Pot lid and garnish with fresh cilantro.
13. Serve the egg shakshuka with kale hot and enjoy!

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