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 <a href="https://www.instagram.com/mymanabites/?hl=en">Instagram</a> @mymanabites for more recipe inspo!

Quick Info

⏱️ 35 min • 🍽️ 6 servings • ⭐ 90%

Nutrition

200 cal • 9g protein • 16g carbs • 10g fat

Tags

[Appetizers] • [Brunch] • [Dinner] • [Lunch] • [Sides] • [Snacks] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 1 tablespoon olive oil
• ½ small yellow onion, finely diced
• ½ red bell pepper, finely diced
• 2 garlic cloves, minced
• ¾ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon dried red pepper flakes (optional)
• 1 tablespoon tomato paste
• ½ (14-ounce) can diced tomatoes, drained slightly
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 1 tablespoon chopped fresh cilantro, plus more for garnish
• 3 croissants, cut in half widthwise
• 6 small eggs
• Crumbled feta cheese (optional)

Instructions Preview

1. Preheat the oven to 375°F (190°C). Line a …
2. Heat the oil in a large skillet over mediu…
3. Stir the drained diced tomatoes, salt, and…

…and 4 more steps

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Recipe by: Ronica Rupan-Tompkins • From: Tasty