Mini Shakshuka Cups

Ingredients

For the Shakshuka Sauce:

• 1 tablespoon olive oil
• ½ small yellow onion, finely diced
• ½ red bell pepper, finely diced
• 2 cloves garlic, minced
• ¾ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon dried red pepper flakes (optional, for heat)
• 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 fresh cilantro, chopped, plus more for garnish

For the Cups:

• 3 large croissants, cut in half widthwise
• 6 small eggs
• Crumbled feta cheese (optional, for topping)

Instructions

1. Preheat and Prepare Muffin Pan Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin pan with parchment paper squares or use a nonstick muffin pan and spray it generously with cooking spray. Set aside.
2. Sauté the Aromatics Heat the olive oil in a large skillet over medium heat until it shimmers. Add the finely diced onion and cook, stirring occasionally, for about 2 minutes until softened and translucent. Add the finely diced red bell pepper and minced garlic. Cook, stirring often, for about 3 minutes until the bell pepper is softened and the garlic is fragrant but not browned.
3. Add Spices and Tomato Paste Stir in the ground cumin, smoked paprika, and red pepper flakes (if using). Cook, stirring constantly, for about 30 seconds until the spices are fragrant and toasted. Add the tomato paste and cook, stirring often, for 1 minute. The tomato paste will darken slightly and become more concentrated in flavor.
4. Build the Shakshuka Sauce Stir in the slightly drained diced tomatoes, salt, and black pepper. Bring the mixture to a simmer over medium heat. Let the sauce simmer, uncovered, stirring occasionally, for about 5 minutes until it has thickened and reduced to a chunky consistency. You want it saucy but not watery. Stir in the chopped fresh cilantro and remove from heat. Taste and adjust salt and pepper if needed. Set aside to cool slightly.
5. Form the Croissant Cups Cut each croissant in half widthwise (not lengthwise) so you have a top and bottom half. Press each croissant half, cut side up, into a jumbo muffin cup. Use your fingers to gently press and shape the croissant to form a cup that goes up the sides of the muffin cavity. Don't worry if it's not perfect or if there are small tears. It will still work beautifully!
6. Fill with Shakshuka Sauce Spoon about 2 tablespoons of the warm shakshuka sauce into each croissant cup. Spread it evenly in the bottom of the cup, leaving a little well in the center for the egg.
7. Add the Eggs Carefully crack 1 egg over the top of the sauce in each cup. The egg should sit right on top of the sauce. Season each egg with a small pinch of salt and black pepper.
8. Bake Place the muffin pan in the preheated oven and bake for 14-16 minutes. Start checking at 13 minutes if you want jammy, runny yolks. The croissants should be golden brown and crispy on the edges, and the egg whites should be just set while the yolks are still slightly jiggly. For firmer yolks, bake the full 16 minutes.
9. Top and Serve Remove from the oven and let cool in the pan for 2-3 minutes. Carefully remove each cup from the muffin pan using a spoon or small spatula. If desired, top with crumbled feta cheese and additional chopped fresh cilantro. Serve immediately while hot!