Mini Shakshuka Muffins

Ingredients

• 2 tablespoons Olive Oil
• 0.5 medium Onion
• 0.5 medium Bell Pepper
• 2 cloves Garlic
• 14 oz 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

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
2. 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.
3. 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.
4. 4Assemble the muffins: Spoon the shakshuka sauce into the prepared muffin tin, filling each cup about two-thirds full.
5. 5Crack the eggs: Crack one egg into each muffin cup, on top of the sauce.
6. 6Bake: Bake for 15-20 minutes, or until the eggs are set to your liking. For runny yolks, bake for less time.
7. 7Garnish and serve: Garnish with fresh parsley and serve warm.

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