Instant Pot Paleo and Keto Egg Shakshuka with Kale Recipe

Name: Instant Pot Paleo and Keto Egg Shakshuka with Kale
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.5 onion, diced; 0.5 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 2 cups baby kale; 1.5 cups marinara sauce; 0.5 teaspoon sea salt; 0.5 teaspoon ground black pepper; 4 eggs; 1 tablespoon chopped fresh parsley

Cook Time: 15 minutes

Ingredients

1 tablespoon olive oil
onion, diced
red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
teaspoon smoked paprika
teaspoon ground cumin
2 cups baby kale
1 cups marinara sauce
teaspoon sea salt
teaspoon ground black pepper
4 eggs
1 tablespoon chopped fresh parsley

Directions

Step 1: Turn on a multi-functional pressure cooker (such as an Instant Pot) and select the "Saute" function. Heat olive oil in the pot and cook the diced onion, red bell pepper, minced garlic, chili powder, smoked paprika, and cumin until the vegetables soften, about 3 minutes.

Step 2: Add the kale and cook for an additional 2 minutes until the kale wilts and softens.

Step 3: Stir in the marinara sauce, then season with sea salt and black pepper. Turn off the "Saute" function and allow the mixture to cool for 5 minutes.

Step 4: Carefully crack the eggs into the pot, spacing them evenly across the surface of the sauce.

Step 5: Close and lock the lid of the pressure cooker. Set the pressure to "low" and adjust the timer for 1 minute, according to the manufacturers instructions.

Step 6: Once the timer beeps, release the pressure carefully using the quick-release method, about 2 minutes, as per the manufacturer's instructions. Unlock the lid and remove it carefully.

Step 7: Sprinkle the cooked shakshuka with fresh parsley before serving.

Nutrition Facts (per serving)

Calories: 205
Fat: 11g
Carbs: 20g
Protein: 9g
Saturated Fat: 3g
Cholesterol: 166mg
Sodium: 682mg
Dietary Fiber: 4g
Total Sugars: 11g
Vitamin C: 42mg
Calcium: 81mg
Iron: 5mg
Potassium: 532mg

Servings Per Recipe: 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Shakshuka
Shakshuka, a beloved dish with origins in North Africa, is a flavorful and satisfying meal that has spread to various regions of the Middle East. The dish is typically made with poached eggs in a rich tomato sauce spiced with ingredients like cumin, paprika, and chili. While the exact origins are disputed, many trace it back to Tunisia, where it was known as a traditional breakfast or light lunch. Over time, shakshuka found its way to Israel, where it became a national favorite. Today, shakshuka is a versatile dish enjoyed across the globe, with numerous variations incorporating different vegetables, greens, and even meats.

Regional Variations
The beauty of shakshuka lies in its adaptability. In Tunisia, the dish often incorporates spicy harissa for an added kick, while Israeli versions may include bell peppers, eggplant, or even feta cheese. This particular version of shakshuka, made with kale, follows a more modern trend of adapting traditional recipes to cater to specific dietary needs, such as paleo and keto diets. The use of kale instead of spinach or other greens gives this dish a nutritional boost, making it high in fiber and vitamins while still maintaining its rich, hearty flavor.

Differences from Similar Dishes
Shakshuka shares similarities with dishes like huevos rancheros and menemen, which also feature eggs cooked in a flavorful sauce. However, what sets shakshuka apart is its distinctive combination of spices and its emphasis on tomato-based sauces with a unique flavor profile, including cumin, paprika, and chili powder. The addition of leafy greens like kale in this keto-friendly and paleo version also makes it stand out from more traditional renditions, which typically focus on tomatoes and peppers as the primary vegetables. Furthermore, shakshuka is often cooked in one pan, making it a convenient and easy-to-prepare meal, especially in the Instant Pot.

Where Its Typically Served
Shakshuka is typically served as a hearty breakfast or brunch dish, although it can easily be enjoyed at any time of day. In many Middle Eastern and North African countries, shakshuka is served with crusty bread or pita, which is used to scoop up the sauce. In more modern interpretations, especially in Western countries, shakshuka is often served with a side of avocado, feta, or a drizzle of tahini. Its not uncommon to find shakshuka featured on brunch menus at cafes and restaurants in urban centers worldwide, particularly in places with a strong Mediterranean influence.

Interesting Facts
1. The word "shakshuka" comes from the Arabic word for "a mixture," which aptly describes the dishs combination of tomatoes, eggs, and spices.
2. Although its often regarded as a breakfast dish, shakshuka is enjoyed at all times of the day, and some people even serve it for dinner.
3. The popularity of shakshuka has surged globally in recent years, thanks in part to its appearance on food blogs, cooking shows, and in trendy brunch spots.
4. The Instant Pot version of shakshuka cuts down on cooking time, making it an ideal choice for busy mornings without compromising on flavor.

FAQ about Instant Pot Paleo and Keto Egg Shakshuka with Kale Recipe

Leftover Egg Shakshuka should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, gently warm it on the stove or in the microwave, making sure to heat the eggs carefully to avoid overcooking.

Yes, you can freeze the Egg Shakshuka. However, the texture of the eggs may change after freezing and reheating. If freezing, it is best to freeze the vegetable and sauce mixture separately from the eggs. Reheat both components before serving, and then add freshly cooked eggs.

You can substitute kale with other leafy greens like spinach, Swiss chard, or collard greens. Each of these alternatives will offer a slightly different flavor but will work well in this dish.

Yes, you can use a regular pan or skillet. Simply sauté the vegetables and spices as described, then add the marinara sauce and cook until the kale is soft. Crack the eggs into the pan and cook until they reach your desired doneness, either by covering the pan or by using a lid to trap heat.

To make the Egg Shakshuka spicier, you can increase the amount of chili powder, add a pinch of cayenne pepper, or stir in some chopped fresh chili peppers like jalapeños or serranos. Adjust the spice level to your preference.

Yes, you can prepare the shakshuka sauce and vegetables ahead of time. Store the mixture in the refrigerator for up to 2 days. When you're ready to eat, reheat the mixture, then add the eggs and cook as directed.

Yes, you can use other types of tomato-based sauces, such as crushed tomatoes or passata. If you're looking for a lower-sugar option, consider using a plain tomato sauce without added sugars. You can also experiment with adding other seasonings to adjust the flavor.

Egg Shakshuka is traditionally served with warm, crusty bread to soak up the sauce. If you're following a keto or paleo diet, you can serve it with cauliflower rice or roasted vegetables instead.

Yes, you can adjust the number of eggs based on your preference or the number of servings you need. Just ensure that the eggs are spaced evenly in the sauce, so they cook properly. If you're making a larger batch, you may need to cook the eggs in batches, depending on the size of your pot.

Comments

Pamela Sanchez

10/06/2024 10:51:27 AM

I didn't know what to expect since I had never tried shakshuka before, but I really enjoyed this recipe.

Amanda Garcia

03/28/2023 02:17:20 PM

I followed the recipe and received a burn notice with just 10 seconds remaining on the 1-minute pressure cook. I turned it off and did a quick release, but it turned out fine in the end.