Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon granulated sugar
- 2 packed cups baby spinach, roughly chopped
- 1/2 cup crumbled feta (about 2 1/2 ounces)
- 12 large eggs
- Black pepper
- Optional garnish: chopped parsley, extra feta
Do This
- 1. Heat oven to 375°F (190°C). Grease a standard 12-cup muffin tin well.
- 2. Sauté onion in olive oil 3 minutes; add garlic 30 seconds.
- 3. Stir in tomato paste + spices 1 minute; add crushed tomatoes, salt, and sugar; simmer 8–10 minutes.
- 4. Wilt spinach into the sauce for 1 minute (or chop and add directly to cups).
- 5. Spoon 2 teaspoons sauce into each muffin cup; add a pinch of spinach and feta.
- 6. Crack 1 egg into each cup; top each with 1 more teaspoon sauce, feta, and black pepper.
- 7. Bake 13–16 minutes until whites are just set; cool 5 minutes, then remove and serve.
Why You’ll Love This Recipe
- Shakshuka vibes in a neat, brunch-friendly format (no skillet juggling).
- Perfect make-ahead option for busy mornings and grab-and-go breakfasts.
- Bold, cozy flavor from cumin, smoked paprika, and garlicky tomato sauce.
- Easy to customize with different greens, cheeses, or extra veggies.
Grocery List
- Produce: 1/2 medium yellow onion, 3 cloves garlic, baby spinach (at least 2 packed cups), fresh parsley (optional)
- Dairy: feta cheese
- Pantry: olive oil, tomato paste, 1 (14.5-ounce) can crushed tomatoes, ground cumin, smoked paprika, red pepper flakes, granulated sugar, fine salt, black pepper
- Protein: 12 large eggs
Full Ingredients
Spiced Tomato Sauce (Shakshuka-Style)
- 2 tablespoons olive oil
- 1/2 cup (75 g) finely diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (reduce to 1/4 teaspoon for mild)
- 1 (14.5-ounce / 411 g) can crushed tomatoes
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon granulated sugar
- 1 tablespoon water (only if needed to loosen the sauce)
Egg Cups
- Nonstick spray or 2 teaspoons olive oil (for greasing the muffin tin)
- 2 packed cups (about 60 g) baby spinach, roughly chopped
- 1/2 cup (about 75 g / 2 1/2 ounces) crumbled feta, plus 2 tablespoons more for topping (optional)
- 12 large eggs
- 1/4 teaspoon freshly ground black pepper (or to taste)
Optional Garnishes (For Serving)
- 2 tablespoons chopped fresh parsley
- Extra red pepper flakes
- Warm pita, toast, or roasted potatoes (for a brunch spread)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Arrange a rack in the center of the oven and preheat to 375°F (190°C).
Generously grease a standard 12-cup muffin tin with nonstick spray or about 2 teaspoons olive oil, making sure to coat the sides. This helps the egg cups release cleanly.
Step 2: Sauté the onion and garlic
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.
Step 3: Bloom the tomato paste and spices
Add the tomato paste, cumin, smoked paprika, and red pepper flakes. Stir for 1 minute to toast the spices and caramelize the tomato paste slightly. This step deepens the flavor and makes the sauce taste slow-cooked even though it’s quick.
Step 4: Simmer the tomato sauce
Stir in the crushed tomatoes, salt, and sugar. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
If the sauce becomes too thick to spoon easily, stir in 1 tablespoon water.
Taste and add a pinch more salt if needed.
Step 5: Wilt the spinach and portion the base
Stir the chopped spinach into the simmering sauce and cook for 1 minute, just until wilted. Remove from the heat.
Spoon 2 teaspoons of the sauce into the bottom of each muffin cup. (You should have some sauce left over for serving, which is a good thing.)
Step 6: Add feta and eggs
Sprinkle a small pinch of feta into each muffin cup (use about half of the feta total here, saving the rest for topping).
Crack 1 large egg into each cup. If you’re worried about shell bits, crack each egg into a small bowl first, then slide it into the muffin cup.
Top each egg with 1 teaspoon of sauce (aim for the outer edge so you don’t completely cover the yolk). Finish with a little more feta and a sprinkle of black pepper.
Step 7: Bake until just set, then serve
Bake at 375°F (190°C) for 13–16 minutes, until the egg whites are set but the yolks are still slightly soft. For firmer yolks, bake 17–18 minutes.
Let the egg cups cool in the pan for 5 minutes (this helps them set and release). Run a thin knife around the edges and lift them out.
Serve warm with extra sauce spooned over the top and finish with parsley, extra feta, and red pepper flakes if you like.
Pro Tips
- Grease the pan thoroughly: Eggs love to stick. Coat the sides well, not just the bottoms.
- Control doneness with time: Start checking at 13 minutes. Muffin tins and egg sizes vary, and eggs can go from perfect to overdone quickly.
- Keep sauce portions modest: Too much sauce can make the cups harder to set. Stick to 3 teaspoons sauce total per cup (2 teaspoons under + 1 teaspoon over).
- For a softer texture: Use a metal muffin tin (conducts heat quickly) and pull the eggs when the centers still jiggle slightly; they’ll continue cooking for a couple of minutes.
- Leftover sauce is a feature: Warm it and serve alongside for dipping toast, potatoes, or extra greens.
Variations
- Olive and herb: Add 2 tablespoons chopped Kalamata olives to the sauce and finish with dill or oregano.
- Extra-veg: Sauté 1/2 cup finely diced bell pepper with the onion, or stir in 1/2 cup canned chickpeas (drained) to the sauce for a heartier bite.
- Different cheese: Swap feta for 1/2 cup crumbled goat cheese or shredded mozzarella (mozzarella melts more and tastes milder).
Storage & Make-Ahead
Cool completely, then store egg cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at 50% power in 20–30 second bursts until warmed through (gentler heat helps prevent rubbery eggs), or warm in a 325°F (165°C) oven for 8–10 minutes.
To freeze, wrap each cooled egg cup tightly and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen at 50% power until hot.
Make-ahead tip: The sauce can be made up to 4 days ahead and refrigerated. Assemble and bake the egg cups right before serving for the best texture.
Nutrition (per serving)
Approximate, per serving (2 egg cups): 230 calories; 14 g protein; 16 g fat; 8 g carbohydrates; 2 g fiber; 4 g sugar; 520 mg sodium.
