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Middle Eastern

Mini Shakshuka Cups

Individual portions of eggs baked in spiced tomato sauce with feta

hot_biteMediumMiddle Eastern
Prep25 minCook25 minTotal50 minServes12Temphot
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy, 🥚 Egg
Recipe
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. 1Preheat oven to 375°F
  2. 2Sauté onion and bell pepper in olive oil until softened, about 8 minutes
  3. 3Add garlic and spices, cook 1 minute until fragrant
  4. 4Add crushed tomatoes and simmer 10 minutes until thickened
  5. 5Season with salt and pepper
  6. 6Divide sauce among 12 ramekins or a muffin tin
  7. 7Create small well in center of each and crack in an egg
  8. 8Sprinkle feta around eggs
  9. 9Bake 12-15 minutes until whites are set but yolks still runny
  10. 10Garnish with cilantro
  11. 11Serve with pita wedges for scooping
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
bloody-marymimosawhite-winebeer
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