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Enjoy Middle Eastern comfort food in single-serving portions with these 10-Minute Shakshuka Cups, baked in muffin tins using pre-made marinara and eggs. Spiced with cumin and smoked paprika, the rich tomato base nests a runny egg yolk perfectly. Served with toasted pita bread, it is an effortless gourmet breakfast.
Per serving
240kcal
Calories
14g
Protein
10g
Carbs
16g
Fat
Prep Time
5 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
1. Preheat oven to 200°C and grease a muffin tin with olive oil.
2. In a small bowl, mix marinara sauce, ground cumin, smoked paprika, garlic powder, and a pinch of salt.
3. Spoon 2 tablespoons of spiced tomato sauce into each greased muffin cup.
4. Crack one small egg carefully on top of the tomato sauce in each cup.
5. Season egg whites lightly with salt and pepper, and sprinkle crumbled feta cheese around edges.
6. Bake in oven for 10 to 12 minutes until egg whites are set and yolks remain soft.
7. Garnish with fresh chopped parsley and serve warm with toasted pita bread.
Use Muffin Tins: Baking in muffin tins creates instant single-serving shakshuka cups. Choose Small Eggs: Medium or small eggs fit best inside standard muffin cups without overflowing. Adjust Spice: Add a dash of cayenne if extra heat is desired.
Yes, traditional shakshuka is cooked in a skillet, but muffin cups create quick individual portions.
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