Air fryer recipe · Breakfast
Shakshuka Egg Cups
Individual cups of spiced tomato sauce cradling a softly set egg.
- 23 minTotal time
- 180°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 155kcal
- 9.4 gprotein
- 4.8 gcarbs
- 11.2 gfat
- 1.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4
- Tomato passata1 cup
- Cumin powder1/2 tsp
- Paprika1/2 tsp
- Chopped bell pepper1/4 cup
- Olive oil1 tbsp
Method
Season the sauce
Stir the tomato passata with the cumin, paprika, salt and a drizzle of olive oil. As the cups heat, the spices bloom in the warm sauce and their flavour deepens right through the tomato.
Layer the cups
Spoon the spiced tomato sauce into greased ramekins and scatter the chopped bell pepper over the top. Leave a small well in the centre of each so the egg has a place to sit and hold its shape.
Add the eggs
Crack one egg gently into the well of each ramekin so the yolk stays whole and does not break into the sauce. A whole, unbroken yolk stays soft while the surrounding white sets around it.
Air-fry the cups
Set the ramekins in the basket and cook at 180°C for 15 min until the whites are set but the yolks are still soft. Serve warm with crusty bread for dipping into the runny yolk.
