Kale Shakshuka Recipes

INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE

Steps:

• 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, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce 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 1 minute. 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.

MINI KALE SHAKSHUKA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
• Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
• Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
• Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.