Empty My Fridge
Mini Shakshuka Cups
Zutaten
- Olive oil1 EL
- Onion · finely diced½
- Bell pepper · finely diced½
- Garlic · minced2
- Cumin · ground¾ TL
- Smoked paprika½ TL
- Chili flake · dried flakes¼ TL
- Tomato paste1 EL
- Diced tomato · drained slightly½ Dosen
- Salt½ TL
- Black pepper¼ TL
- Cilantro · chopped1 EL
- Croissant3
- Egg6
- Feta
Zubereitung
- 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.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZwiebelEiKäseTomatePaprikaTomatenmarkDosentomaten
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.