Dairy-Free Shakshuka Bites

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1 medium onion and 1 medium red bell pepper, cut into 1.27 cm pieces, and cook, stirring occasionally, until they are softened, about 5-7 minutes.
3. 3Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant. Stir in the about 790 g of canned crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of spices (cumin, paprika, chili powder), and salt and pepper to taste. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Carefully spoon the tomato mixture evenly into 6 cups of a standard muffin tin, filling each cup about two-thirds full.
5. 5Gently crack 1 egg into each muffin cup, ensuring the yolk stays intact.
6. 6Sprinkle the 1/4 cup of dairy-free feta evenly over the top of each shakshuka bite.
7. 7Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. The edges should look firm and the center should be jiggly.
8. 8Let the shakshuka bites cool in the muffin tin for 5 minutes before carefully removing them. This allows them to set further and makes them easier to handle.

Substitutions

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