Mini Shakshuka Cups

These mini shakshuka cups start with flaky croissants pressed into a muffin pan then filled with a rich, spiced shakshuka sauce and topped with a soft-baked egg. They’re perfect for brunch or a cozy weekend morning! Follow Ronica on Instagram @mymanabites for more recipe inspo!

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Line a 6-cup jumbo muffin pan with parchment paper. Set aside.

2. 2

   Heat the oil in a large skillet over medium until it shimmers. Add the onion, and cook, stirring occasionally, for about 2 minutes, until softened. Add the bell pepper and garlic, and cook, stirring often, for 3 minutes. Stir in the cumin, paprika, and red pepper flakes (if using). Add the tomato paste, and cook, stirring often, for 1 minute.

3. 3

   Stir the drained diced tomatoes, salt, and black pepper into the vegetable mixture, and bring to a simmer over medium heat. Let the sauce simmer, uncovered, stirring as needed, until thickened and chunky, about 5 minutes. Stir in the cilantro, and remove from heat. Set aside.

4. 4

   Press each croissant half, cut side up, into a muffin cup, shaping it to form a base. Spoon about 2 tablespoons of the shakshuka sauce into each croissant cup. Crack 1 egg over the top of each filled cup. Season with salt and black pepper.

5. 5

   Bake for 14–16 minutes, until the croissants are golden and the eggs are just set. (For jammy yolks, check around the 13- or 14-minute mark.)

6. 6

   Remove from the oven. If desired, top with crumbled feta and more cilantro.

7. 7

   Enjoy!

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