Shakshuka, a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce, is a breakfast, brunch, lunch, or dinner staple that’s easy to customize and packed with flavor. This recipe elevates the classic shakshuka by incorporating nutrient-rich kale and adapting it for the Instant Pot, making it both Paleo and Keto-friendly. Imagine a deeply flavorful tomato sauce, infused with aromatic spices, tender kale, and perfectly poached eggs, all cooked quickly and efficiently in your Instant Pot. This dish is not only delicious and satisfying but also incredibly versatile, allowing you to add your own personal touch with different spices, vegetables, or proteins. Get ready to enjoy a warm, comforting, and healthy meal in minutes!
Why Instant Pot Shakshuka?
Traditional shakshuka is typically cooked on the stovetop, simmering the tomato sauce until it thickens and then poaching the eggs directly in the sauce. While this method is effective, it can be time-consuming and require constant attention to prevent the sauce from burning or the eggs from overcooking. The Instant Pot offers a convenient and hands-off approach to making shakshuka, ensuring consistent results and minimizing the risk of burning. Here’s why the Instant Pot is perfect for this recipe:
- Speed: The Instant Pot significantly reduces the cooking time compared to the stovetop method. You can have a delicious and healthy shakshuka ready in under 30 minutes.
- Hands-Off Cooking: Once the ingredients are in the Instant Pot, you can relax and let it do its job. No need to constantly stir or monitor the sauce.
- Even Cooking: The Instant Pot’s consistent heat distribution ensures that the tomato sauce cooks evenly and the eggs are perfectly poached.
- Flavor Infusion: The pressure cooking process helps to meld the flavors of the spices and vegetables, resulting in a more complex and aromatic shakshuka.
- Easy Cleanup: One-pot cooking means less cleanup!
Paleo and Keto Adaptations
This recipe is specifically designed to be both Paleo and Keto-friendly, making it a great option for those following these dietary guidelines. Here’s how we’ve adapted the classic shakshuka to meet these requirements:
- Paleo: This recipe uses whole, unprocessed ingredients and avoids grains, legumes, and dairy. The base is a simple tomato sauce made with fresh tomatoes, onions, garlic, and spices.
- Keto: This recipe is low in carbohydrates and high in healthy fats. We’ve used a generous amount of olive oil and avoided adding any sweeteners. The inclusion of kale adds valuable nutrients while keeping the carb count low.
Ingredients You’ll Need
Before you start cooking, gather the following ingredients:
- Olive Oil: The base of the sauce, adding richness and flavor. Use a good quality extra virgin olive oil.
- Onion: Provides a foundational aromatic flavor. Yellow or white onion works well.
- Garlic: Adds a pungent and savory note to the sauce. Freshly minced garlic is best.
- Red Bell Pepper: Contributes sweetness, color, and nutrients. You can substitute with other bell peppers if desired.
- Kale: Adds a boost of vitamins, minerals, and fiber. Lacinato (dinosaur) kale or curly kale can be used. Be sure to remove the tough stems and chop the leaves.
- Canned Diced Tomatoes: Forms the base of the tomato sauce. Use high-quality diced tomatoes for the best flavor.
- Tomato Paste: Adds concentrated tomato flavor and helps thicken the sauce.
- Spices: A blend of spices is crucial for creating the signature shakshuka flavor. This recipe uses a combination of:
- Smoked Paprika: Adds a smoky and slightly sweet flavor.
- Cumin: Provides a warm and earthy note.
- Chili Powder: Adds a touch of heat. Adjust the amount to your preference.
- Salt and Pepper: Essential for seasoning.
- Eggs: The star of the dish! Use fresh, high-quality eggs for the best results.
- Fresh Parsley (Optional): For garnish, adding freshness and color.
- Red Pepper Flakes (Optional): For extra heat.
Equipment
- Instant Pot: A 6-quart or larger Instant Pot is recommended.
- Cutting Board: For chopping vegetables.
- Knife: For chopping vegetables.
- Measuring Spoons and Cups: For accurate ingredient measurements.
- Spoon or Spatula: For stirring the sauce.
Step-by-Step Instructions
Follow these detailed instructions to make perfect Instant Pot Paleo & Keto Egg Shakshuka with Kale:
- Prepare the Vegetables: Dice the onion and red bell pepper. Mince the garlic. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
- Sauté the Aromatics: Turn on your Instant Pot and select the "Sauté" function. Add the olive oil to the pot. Once the oil is hot, add the diced onion and cook for 3-5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Add the Vegetables and Spices: Add the diced red bell pepper and chopped kale to the Instant Pot. Cook for 2-3 minutes, stirring occasionally, until the kale starts to wilt slightly. Add the smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine and coat the vegetables with the spices.
- Build the Tomato Sauce: Add the canned diced tomatoes and tomato paste to the Instant Pot. Stir well to combine all the ingredients.
- Pressure Cook: Cancel the "Sauté" function. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the cooking time to 5 minutes at high pressure.
- Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by moving the valve to the "Venting" position. Be cautious of the hot steam.
- Create Wells for the Eggs: Carefully remove the lid of the Instant Pot. Using a spoon, create small wells in the tomato sauce for each egg.
- Poach the Eggs: Gently crack each egg into a well in the tomato sauce. Be careful not to break the yolks.
- Poach the Eggs (Stovetop Method): Turn the Instant Pot back to the "Sauté" function on the "Low" or "Simmer" setting. Cover the Instant Pot with a glass lid or loosely with a regular lid. Cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. The exact cooking time will depend on your preference for the egg yolk consistency. Alternatively, if your Instant Pot has a "Yogurt" setting, you can try using that to gently poach the eggs.
- Season and Garnish: Season the shakshuka with additional salt and pepper to taste. Garnish with fresh parsley and red pepper flakes (if using).
- Serve: Serve the Instant Pot Paleo & Keto Egg Shakshuka with Kale immediately. Enjoy it on its own, or with a side of cauliflower rice or avocado slices for a more complete meal.
Tips for Success
- Adjust the Spice Level: Feel free to adjust the amount of chili powder and red pepper flakes to your preference. If you prefer a milder shakshuka, reduce or omit these ingredients. If you like it spicier, add more.
- Don’t Overcook the Eggs: The key to perfect shakshuka is to poach the eggs until the whites are set but the yolks are still runny. Keep a close eye on the eggs while they are cooking and remove the Instant Pot from the heat as soon as they reach your desired consistency.
- Use High-Quality Ingredients: The flavor of shakshuka depends heavily on the quality of the ingredients. Use fresh, high-quality tomatoes, spices, and eggs for the best results.
- Customize with Other Vegetables: Feel free to add other vegetables to your shakshuka, such as mushrooms, zucchini, or spinach.
- Add Protein: For a heartier meal, you can add cooked sausage, chorizo, or chickpeas to the shakshuka.
- Adjust Cooking Time for Egg Consistency: If you prefer your eggs more well-done, add a minute or two to the simmering time.
- Prevent the Burn Notice: While unlikely with this recipe, ensuring there is enough liquid in the Instant Pot prevents the burn notice. The diced tomatoes provide ample liquid.
- Use a Trivet (Optional): Although not required for this recipe, using a trivet can help elevate the shakshuka slightly and further prevent any burning at the bottom of the pot, especially if your Instant Pot is prone to burning. Add 1 cup of water to the bottom of the pot, place the trivet inside, and then proceed with the recipe. After pressure cooking, remove the trivet carefully before adding the eggs.
Variations
Shakshuka is a versatile dish that can be easily customized to your liking. Here are a few variations to try:
- Spicy Shakshuka: Add a pinch of cayenne pepper or a chopped jalapeno to the sauce for extra heat.
- Mediterranean Shakshuka: Add crumbled feta cheese, Kalamata olives, and a sprinkle of oregano to the shakshuka.
- Mexican Shakshuka: Add black beans, corn, and a dollop of sour cream or guacamole to the shakshuka.
- Shakshuka with Sausage: Brown Italian sausage before adding the other ingredients to the Instant Pot.
- Vegan Shakshuka: Substitute the eggs with crumbled tofu or chickpeas. You can also add nutritional yeast for a cheesy flavor.
Serving Suggestions
Instant Pot Paleo & Keto Egg Shakshuka with Kale is delicious on its own, but it’s even better when served with complementary sides. Here are a few serving suggestions:
- Cauliflower Rice: A low-carb alternative to traditional rice, perfect for soaking up the flavorful tomato sauce.
- Avocado Slices: Adds healthy fats and creaminess.
- Grilled Vegetables: Such as zucchini, eggplant, or bell peppers.
- Crusty Bread (for non-keto/paleo): For dipping into the sauce and enjoying the flavors.
Nutritional Information (Approximate)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Serving Size: 1/4 of the recipe (approximately 2 eggs)
- Calories: 350-450
- Fat: 25-35g
- Protein: 20-25g
- Net Carbs: 5-8g
Storing Leftovers
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. However, the eggs may become rubbery upon reheating. To reheat, gently warm the shakshuka in a saucepan over low heat, or in the microwave. If reheating in the microwave, cover the dish to prevent splattering.
Conclusion
This Instant Pot Paleo & Keto Egg Shakshuka with Kale is a delicious, healthy, and convenient meal that’s perfect for any time of day. It’s easy to customize to your liking and packed with flavor and nutrients. The Instant Pot makes it quick and easy to prepare, and the Paleo and Keto adaptations make it a great option for those following specific dietary guidelines. So, fire up your Instant Pot and get ready to enjoy a warm, comforting, and satisfying shakshuka that’s sure to become a new favorite!
Recipe Card
Instant Pot Paleo & Keto Egg Shakshuka with Kale
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chopped kale (stems removed)
- 1 (28 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 8 large eggs
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
Instructions:
- Dice the onion and red bell pepper. Mince the garlic. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
- Turn on your Instant Pot and select the "Sauté" function. Add the olive oil to the pot. Once the oil is hot, add the diced onion and cook for 3-5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Add the diced red bell pepper and chopped kale to the Instant Pot. Cook for 2-3 minutes, stirring occasionally, until the kale starts to wilt slightly. Add the smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine and coat the vegetables with the spices.
- Add the canned diced tomatoes and tomato paste to the Instant Pot. Stir well to combine all the ingredients.
- Cancel the "Sauté" function. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the cooking time to 5 minutes at high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by moving the valve to the "Venting" position. Be cautious of the hot steam.
- Carefully remove the lid of the Instant Pot. Using a spoon, create small wells in the tomato sauce for each egg.
- Gently crack each egg into a well in the tomato sauce. Be careful not to break the yolks.
- Turn the Instant Pot back to the "Sauté" function on the "Low" or "Simmer" setting. Cover the Instant Pot with a glass lid or loosely with a regular lid. Cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. The exact cooking time will depend on your preference for the egg yolk consistency.
- Season the shakshuka with additional salt and pepper to taste. Garnish with fresh parsley and red pepper flakes (if using).
- Serve the Instant Pot Paleo & Keto Egg Shakshuka with Kale immediately. Enjoy it on its own, or with a side of cauliflower rice or avocado slices for a more complete meal.
Notes:
- Adjust the spice level to your preference by adding more or less chili powder and red pepper flakes.
- For a richer flavor, use high-quality canned diced tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.