Shakshuka, Smoky Spanish Tortilla & Italian-Style Piadina Egg Cups

By MiNDFOOD

egg cups
These Tunisian, Italian and Spanish egg cups are perfect for sharing with friends at a laid-back breakfast or lunch. These little morsels are just like mini frittatas! They’re also a great recipe to have in your repertoire as a perfect meal prep breakfast or lunch that you can refrigerate or freeze.

Super Green Italian-Style Piadina Egg Cups

Makes 6

 

Ingredients

1 tbsp extra virgin olive oil, plus extra to brush

50g kale leaves, roughly chopped

100g baby spinach leaves

2 cloves garlic, crushed

¼ cup dried breadcrumbs

¼ cup ricotta

6 small spinach wraps, halved

¼ cup finely grated parmesan

6 eggs, at room temperature

¼ cup basil pesto, to serve

 

Method

  1. Preheat the oven to 220°C (200°C fan forced). Heat oil in a large, non-stick frying pan over medium heat. Add the kale, spinach and garlic and cook, stirring occasionally for 4-6 minutes, or until wilted. Add breadcrumbs to the pan and stir to coat. Add ricotta and season.
  2. Press two flat bread halves into each hole of a lightly greased ½ cup capacity muffin tin, overlapping slightly. Divide kale mixture between flat breads. Top with parmesan and crack an egg on top. Season with salt and pepper. Place on a baking tray and cook for 12 minutes (for a runny yolk), or 15 minutes for a firm yolk.
  3. Serve warm or cold, drizzled with pesto.

 

Smoky Spanish Tortilla Egg Cups

Makes 6

 

Ingredients

2 medium potatoes, peeled and roughly chopped

1 tbsp extra virgin olive oil

1 medium dried chorizo, case removed and finely chopped

1 small red onion, thinly sliced

10 eggs, lightly whisked

½ cup finely grated manchego cheese

2 tbsp milk

½ tsp smoked paprika, to dust

 

Method

  1. Place the potatoes in a small saucepan of salted boiling water. Place over medium heat, bring to the boil and cook for 8-10 minutes, until tender. Drain and set aside to cool.
  2. Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the chorizo and onion, cook for 6 minutes, or until onions are tender. Set aside to cool.
  3. Preheat oven to 200°C (180°C fan forced). Place the eggs, manchego and milk in a large bowl. Add the potato, chorizo and onion; stir to combine.
  4. Place 6 muffin papers in a ½ cup capacity muffin tin. Divide the mixture between the paper liners. Place on a tray and bake for 15 minutes, or until puffed and golden.
  5. Serve warm or cold dusted with pepper and paprika.

 

Shakshuka egg cups

Makes 6

 

Ingredients

6 small pita breads

2 tbsp extra virgin olive oil, plus extra to drizzle

150g feta, crumbled

1 cup piquillo peppers (or marinated capsicum), drained and roughly chopped

1 tbsp tomato paste

1 clove garlic, crushed

¼ cup thick plain yoghurt

6 eggs at room temperature

1 tbsp finely chopped dill

 

Method

  1. Preheat the oven to 220°C (200°C fan forced). Halve each pita bread, brush lightly with oil and press two into each hole of a lightly greased non-stick ½ cup capacity muffin tin. Bake for 5 minutes, or until crisp.
  2. Divide the feta and peppers between each. Mix the tomato paste, garlic and remaining oil together. Season with salt and pepper. Spoon yoghurt on top of each. Crack an egg into each. Season with pepper. Place on a baking tray and cook for 12 minutes (for a runny yolk), or 15 minutes for a firm yolk.
  3. Serve warm or cold, sprinkled with dill and drizzled with oil.

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