Mini Shakshuka Quiches
Individual shakshuka portions baked into mini quiche shells.
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Ingredients
- 4 Mini Quiche Shells
- 1 can Canned Diced Tomatoes
- 1/2 Onion
- 1/2 Bell Pepper
- 2 cloves Garlic
- 4 Eggs
- 2 tbsp Olive Oil
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Chili Flakes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2Heat the 2 tbsp of olive oil in a skillet over medium heat. Add the 1/2 onion and 1/2 bell pepper, cut into small pieces, and cook until they are soft, which should take about 5 minutes.
- 3Add the 2 cloves of garlic, minced, along with the 1 tsp of paprika, 1/2 tsp of cumin, and 1/4 tsp of chili flakes to the skillet. Stir and cook for 1 minute more until fragrant.
- 4Pour in the 1 can of canned diced tomatoes, and add the 1/4 tsp of salt and 1/4 tsp of black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring now and then, until it has thickened slightly.
- 5Carefully spoon the shakshuka mixture from the skillet into the 4 mini quiche shells, filling each one about two-thirds full.
- 6Gently crack 1 egg into each of the 4 quiche shells, making sure not to break the yolk.
- 7Place the filled quiche shells on a baking sheet and bake in the preheated oven for 15-20 minutes. They are ready when the egg whites are completely set and the yolks are still slightly soft, or cooked to your preference.
- 8Remove the quiches from the oven and sprinkle the 2 tbsp of fresh parsley, chopped, over the top of each one.
- 9Serve the mini shakshuka quiches 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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