Ingredients:
1 tablespoon olive oil
½ onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 cups baby kale
1 ½ cups marinara sauce
½ teaspoon sea salt
½ teaspoon ground black pepper
4 eggs
1 tablespoon chopped fresh parsley
Directions:
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.