Mini Shakshuka Quiches

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

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 5Carefully spoon the shakshuka mixture from the skillet into the 4 mini quiche shells, filling each one about two-thirds full.
6. 6Gently crack 1 egg into each of the 4 quiche shells, making sure not to break the yolk.
7. 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.
8. 8Remove the quiches from the oven and sprinkle the 2 tbsp of fresh parsley, chopped, over the top of each one.
9. 9Serve the mini shakshuka quiches warm.

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