Air fryer recipe · Breakfast
Shakshuka Cups
Spiced tomato base baked in cups with a set egg on top.
- 15 minTotal time
- 175°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 185kcal
- 10.3 gprotein
- 11.5 gcarbs
- 11.2 gfat
- 2.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- tomato3
- onion1
- bell pepper1
- olive oil1 tbsp
Method
Cook the base
Chop the tomato, onion and bell pepper fine, then mix them with the olive oil and a pinch of salt. Chopping them small helps them soften quickly in the short cook time, so the base turns tender rather than staying raw and crunchy.
Fill the cups
Spoon the tomato mix into four small oven-safe ramekins and press a small well into the centre of each. The well gives the egg a place to sit so it stays cupped in the middle instead of sliding to the side as it cooks.
Add the egg
Crack one egg into each well and leave it as it is without stirring, so the yolk stays whole and the white pools neatly around it. A still egg sets into a clean shakshuka shape rather than scrambling into the base.
Air fry
Set the ramekins in the basket and air-fry at 175°C for 14 min until the egg white is fully set and no longer runny. Space them apart so the heat reaches each cup evenly, and give the whites a gentle shake to check they have firmed up.
