Best 3 Instant Pot Paleo And Keto Egg Shakshuka With Kale Recipes
When you think of a healthy, quick, and delectable meal, how about trying an instant pot paleo and keto egg shakshuka with kale? This exotic dish is jam-packed with incredibly rich flavors that will surely add vibrancy to your everyday diet. Originating from Tunisia, this North African dish is a hearty feast that can be ready in just 30 minutes. Dive into a world of culinary bliss as we present you with an adventurous recipe that combines the zesty flavors of garlic, paprika, and cumin with the wholesome goodness of eggs, kale, and bell peppers.
Here are our top 3 tried and tested recipes!
INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE
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®!
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 682 mg, Sugar 10.5 g
INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE
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®!
Provided by Fioa
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 682 mg, Sugar 10.5 g
INSTANT POT KALE RECIPE
Steps:
- Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
- Set the Instant Pot to Saute Low, add the olive oil and the garlic.
- Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
- Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
- Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
- If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.
Tips:
- Choose high-quality kale: Look for kale that is deeply colored and free of blemishes. The darker the leaves, the more nutrients they contain.
- Use a variety of spices: Cumin, coriander, and paprika are all essential spices for shakshuka. Feel free to add other spices that you enjoy, such as cayenne pepper, chili powder, or smoked paprika.
- Don't overcook the eggs: The eggs should be cooked until the whites are set and the yolks are still slightly runny. Overcooked eggs will be tough and rubbery.
- Serve with your favorite toppings: Shakshuka is traditionally served with pita bread or rice. You can also top it with yogurt, feta cheese, or a sprinkle of fresh herbs.
Conclusion:
Shakshuka is a delicious and easy-to-make breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and herbs. This recipe is also a great source of protein, healthy fats, and fiber. Whether you are following a paleo, keto, or gluten-free diet, this recipe is sure to please.
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