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hot_biteMediumMiddle Eastern

Mini Shakshuka Cups

Individual portions of eggs baked in spiced tomato sauce with feta

⏱️ Prep: 25min🍳 Cook: 25min⏰ Total: 50min👥 Serves: 12🌡️ hot
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥛 Dairy, 🥚 Egg

Ingredients

  • 28 ozcrushed tomatoes
  • 1onion(diced)
  • 1red bell pepper(diced)
  • 4 clovesgarlic(minced)
  • 2 tspcumin
  • 1 tsppaprika
  • 0.5 tspcayenne pepper
  • 12eggs
  • 0.5 cupfeta cheese(crumbled)
  • 3 tbspolive oil
  • 2 tbspfresh cilantro(chopped)
  • pita bread(for serving)

📝 Make Ahead

Make sauce ahead. Portion into ramekins and add eggs just before baking.

Instructions

  1. Preheat oven to 375°F
  2. Sauté onion and bell pepper in olive oil until softened, about 8 minutes
  3. Add garlic and spices, cook 1 minute until fragrant
  4. Add crushed tomatoes and simmer 10 minutes until thickened
  5. Season with salt and pepper
  6. Divide sauce among 12 ramekins or a muffin tin
  7. Create small well in center of each and crack in an egg
  8. Sprinkle feta around eggs
  9. Bake 12-15 minutes until whites are set but yolks still runny
  10. Garnish with cilantro
  11. Serve with pita wedges for scooping

💡 Pro Tips

The sauce should be thick enough that eggs don't sink to the bottom. Runny yolks are traditional - remove from oven while still jiggly. Individual portions make service easy and look elegant. Fresh pita or crusty bread is essential for scooping.

📜 History

Shakshuka originated in North Africa, likely Tunisia, and spread throughout the Middle East. The name comes from the Arabic word for "mixture." It became an Israeli breakfast staple and has gained global popularity as a flavorful vegetarian brunch option.

🍸 Pairs Well With

Also pairs well with:

bloody-marymimosawhite-winebeer