Keto Instant Pot® Egg Shakshuka with Kale

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by keto.recipes
Apr 12, 2021 | Jump to Instructions
Keto Instant Pot® Egg Shakshuka with Kale
*Image may vary from completed recipe

This keto Instant Pot® Egg Shakshuka with Kale recipe is a perfect Mediterranean dish to add to your regular offerings! Anyone who enjoys Instant Pot, Eggs, Kale, Bell Peppers, Onion is going to absolutely love this low-carb Instant Pot® Egg Shakshuka with Kale variation. Providing 4 servings, it's bursting with flavor and certain to leave even the pickiest eaters in your house satisfied and wanting more of this amazing Mediterranean dish! If you like this keto Instant Pot® Egg Shakshuka with Kale recipe, create an account and add it to your favorites; or better yet, share it with others via the social links above!

Try this green-filled keto and paleo breakfast shakshuka! Delicious, fast, and simple to create in your Instant Pot® in just minutes!

Difficulty
Easy
Servings
4
Cooking Time
15 minutes
Prep Time
10 minutes

Information about Instant Pot for Keto Diet

Find out more about why we love Instant Pot and this Keto Instant Pot® Egg Shakshuka with Kale Recipe!

Read more about Instant Pot & Browse Keto Instant Pot Recipes

Information about Mediterranean Food for the Keto Diet

Find out more about why we love Mediterranean Food and this Keto Instant Pot® Egg Shakshuka with Kale Recipe!

Mediterranean Cuisine

Mediterranean cuisine covers a wide assortment of dishes from Greece, Turkey, Italy, Span, Egypt, France, Israel, Morocco, Syria, Libya, Tunisia, and Algeria. Their diet is a blend of nourishing plant foods where beans, veggies, whole grains, herbs, olive oil, and spices are used more than meat and seafood. 
 
Let's look at how different civilizations intermingled, what ingredients they brought to the place, and how diverse food cultures came together to form the Mediterranean cuisine.

Read more about Mediterranean Food & Browse Keto Mediterranean Recipes

Keto Instant Pot® Egg Shakshuka with Kale Recipe Ingredients

  • 4 eggs
  • 2 cups baby kale
  • 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
  • 1 ½ cups marinara sauce
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Keto Instant Pot® Egg Shakshuka with Kale Recipe Instructions

  1. Select the Saute function on a multi-functional pressure cooker (such as an Instant Pot®). Cook onion, red bell pepper, garlic, chili powder, paprika, and cumin in olive oil until softened, approximately 3 minutes.
  2. Add kale and cook for 2 minutes, or until kale is tender. Season with salt and pepper and stir in marinara sauce; remove from heat and set aside to cool for 5 minutes.
  3. Carefully crack the eggs into the saucepan, equally spaced. Close the lid and secure it. Set the timer for 1 minute and choose low pressure according to the manufacturer's recommendations.
  4. Once it beeps, gently relieve pressure using the quick-release technique as directed by the manufacturer, which should take around 2 minutes. Remove the lid by unlocking it. Serve with a parsley garnish.

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How to Properly Store Soups & Stews

HOW TO STORE LEFTOVER SOUPS & STEWS IN THE FREEZER OR REFRIGERATOR

Soups and stews are often prepared in large quantities, and we end up with leftovers. The best way to store soups/stews is to cool them entirely within 2 hours after cooking and refrigerate them at 40 °F temperature.

Now, soup/stews tend to stay warm longer when cooked in huge quantities. To cool it down, you can place the soup pot in a large pan filled with ice-cold water or ice cubes. Other options include mixing ice cubes into the soup or stirring it with cooling paddles.

STORING LEFTOVERS IN THE REFRIGERATOR: LASTS UP TO 4 DAYS

Buy Soup Storage Containers Here

Suppose the soup/stew is slightly warm after 90-100 minutes of cook time. Then, transfer it to a bowl/container and place it on the top shelf of the fridge uncovered until it cools down. Once cooled, lock the lid of the airtight container and store it in the refrigerator. 

STORING LEFTOVERS IN THE FREEZER: LASTS UP TO 2-3 MONTHS

Pour the completely cooled soup/stew into a freezer-safe container. Don't fill it till the top; leave half-inch space on top. Close the lid and place it in the freezer. If you have too much leftover soup/stew, divide it into 2 or more containers.

Soups/stews containing dairy products such as milk, cheese, or cream are best consumed within 2 months. On the other hand, soups/stews made with water or broth can be stored for 3 months.

For the best freezer results, look at getting a vacuum sealer like this one: Get a Vacuum Sealer Here on Amazon

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