Mini Shakshuka Muffins
Individual baked shakshuka portions in muffin tins, perfect for a quick and easy snack or brunch. Customizable with your favorite vegetables and spices.
Ingredients
- 2 tablespoons Olive Oil
- 0.5 medium Onion
- 0.5 medium Bell Pepper
- 2 cloves Garlic
- about 400 g Canned Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.25 teaspoon Chili Flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 6 large Eggs
- 2 tablespoons Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease a 6-cup muffin tin.
- 2Sauté vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes, or until softened. Add the minced garlic and sauté for 1 minute more, until fragrant.
- 3Make the shakshuka sauce: Stir in the crushed tomatoes, tomato paste, paprika, cumin, chili flakes (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 4Assemble the muffins: Spoon the shakshuka sauce into the prepared muffin tin, filling each cup about two-thirds full.
- 5Crack the eggs: Crack one egg into each muffin cup, on top of the sauce.
- 6Bake: Bake for 15-20 minutes, or until the eggs are set to your liking. For runny yolks, bake for less time.
- 7Garnish and serve: Garnish with fresh parsley and serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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