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®!
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.
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.