Instant Pot® egg shakshuka with kale

    30 min

    Try this Middle Eastern inspired baked egg shakshuka that's packed with red pepper and kale for a healthy and nutritious brunch dish! Delicious, quick and so easy to make in just minutes in your Instant Pot®!

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1/2 onion, diced
    • 1/2 red pepper, diced
    • 2 cloves garlic, minced
    • 1 teaspoon chilli powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 60g kale leaves
    • 350g passata or tomato pasta sauce
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 4 eggs
    • 1 tablespoon chopped fresh parsley

    Prep:10min  ›  Cook:15min  ›  Extra time:5min resting  ›  Ready in:30min 

    1. 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, chilli powder, paprika and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in passata and season with salt and pepper; turn off the pot and let cool for 5 minutes.
    2. Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 0 minutes. 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.

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