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The KILIG Kitchen · Breakfast & Brunch
Shakshuka Cups
NFGF
Ingredients
- Eggs - 4
- Tomato puree - 200 g (1 cup)
- Onion - 75 g (½ cup), chopped
- Garlic - 2 cloves, minced
- Paprika - 1 tsp (3 g)
- Cumin - 1 tsp (3 g)
- Salt - 1 tsp (5 g)
- Olive oil - 1 tbsp (15 ml)
Method
- Sauté onion and garlic with tomato puree, paprika, cumin, and salt.
- Divide sauce into ramekins and crack an egg on top of each.
- Air fry at 180°C for 10-12 minutes until eggs set.
Chef's Notes
Individual Middle Eastern breakfasts that look as good as they taste.
Serving Suggestions
Serve with pita or crusty bread.