Empty My Fridge
Mini Shakshuka Cups
Ingredients
- Olive oil1 tbsp
- Onion · finely diced½
- Bell pepper · finely diced½
- Garlic · minced2
- Cumin · ground¾ tsp
- Smoked paprika½ tsp
- Chili flake · dried flakes¼ tsp
- Tomato paste1 tbsp
- Tomato · diced drained½ cans
- Salt½ tsp
- Black pepper¼ tsp
- Cilantro · chopped1 tbsp
- Croissant3
- Egg6
- Feta cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a 6-cup jumbo muffin pan with parchment paper.
- Heat the oil in a large skillet over medium heat until it shimmers. Cook the onion for about 2 minutes until softened. Add the bell pepper and garlic and cook 3 minutes. Stir in the cumin, paprika and red pepper flakes if using. Add the tomato paste and cook 1 minute.
- Stir in the drained tomatoes, salt and black pepper, and simmer uncovered over medium heat for about 5 minutes, until thickened and chunky. Stir in the cilantro and take off the heat.
- Press each croissant half, cut side up, into a muffin cup to form a base. Spoon about 2 tablespoons of sauce into each cup. Crack an egg over each and season with salt and black pepper.
- Bake for 14 to 16 minutes, until the croissants are golden and the eggs are just set. For jammy yolks, check at 13 to 14 minutes.
- Top with crumbled feta and more cilantro if desired.
Summarized from Tasty's video. Watch it for the details.
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GarlicOnionEggCheeseTomatoBell pepperTomato pasteFeta cheese
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