These shakshuka-style egg pots are perfect for meal prep! Made with a rich, spiced tomato sauce and baked eggs, they’re a great make-ahead breakfast or brunch option.
🌿 Ingredients (Makes 6 egg pots)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes (optional, for heat)
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- Salt & black pepper, to taste
- 6 large eggs
- Fresh coriander or parsley, for garnish
Optional Additions:
- Chickpeas or black beans for extra protein
- Spinach or kale for extra greens
- Crumbled feta (if not dairy-free)
🔥 Instructions
1️⃣ Cook the Sauce
- Heat olive oil in a pan over medium heat.
- Sauté onion and bell pepper until soft (about 5 minutes).
- Add garlic, cumin, smoked paprika, coriander, and chili flakes. Stir for 1 minute.
- Pour in chopped tomatoes and tomato paste. Simmer for 10-15 minutes until thickened.
- Season with salt & black pepper.
2️⃣ Assemble the Egg Pots
- Divide the sauce into 6 ramekins or an ovenproof muffin tin.
- Crack one egg into each ramekin.
3️⃣ Bake to Perfection
- Preheat oven to 180°C (350°F).
- Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
4️⃣ Garnish & Serve
- Sprinkle with fresh coriander or parsley.
- Serve with gluten-free toast, flatbread, or avocado slices.
✨ Make-Ahead & Storage:
- Store in the fridge for 3 days. Reheat in the oven at 160°C (320°F) for 5 minutes.
- Freeze (without eggs) & add fresh eggs before baking!
Enjoy your shakshuka-style batch egg pots—easy, flavorful, and meal-prep friendly! 🍳🔥🥑
