Shakshuka muffins

Ingredients for 1 servings:

• 4 onions, red
• 4 garlic cloves
• some safflower oil or similar
• 400 g tomatoes, chopped
• 1 jar bell pepper(s), grilled, approx. 320 g
• 1 small can of chickpeas, approx. 200 g
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of Ras el Hanout
• 1 pinch of chili powder
• 1 pinch(s) cinnamon powder
• 1 pinch(s) black cumin
• 1 pinch(s) thyme
• 1 pinch(s) basil
• 1 pinch(s) of oregano
• 150 g sheep’s cheese
• 150g Cheddar
• 1 package of filo pastry, approx. 10 sheets
• 12 eggs
• 1 bunch of basil
• 1 bunch of coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

makes 12 muffins

Preheat the oven to 200°C (top/bottom heat). Dice the onions and garlic and fry in a pan with a little oil. Add the finely chopped bell peppers and fry them too. Add the tomatoes and chickpeas and let them simmer. Season the sauce with the spices and herbs to taste; you can make it a little stronger if you like. Now add 50g of the Cheddar and 100g of the feta cheese and stir in. The tomato sauce should be slightly thick. Cut the filo pastry into approximately 15 x 15cm squares and place 3 pieces into the muffin tin lined with paper baking cups. Sprinkle a little Cheddar after each layer. Add about 1-2 tablespoons of tomato sauce to each well, making a well so that the sauce also coats the edges. Carefully place a beaten egg into each well and sprinkle with a little Cheddar. Tip: It’s easier to use two baking sheets and only use every other hole, as the dough will overhang. Bake in the preheated oven for about 10 minutes on the middle rack, until the egg is set. Divide the remaining sauce among the empty ramekins and sprinkle with the remaining diced feta cheese and cheddar. Bake for another 15 minutes. Trim the overhanging dough ends with scissors and decorate the shakshuka nests with fresh basil and coriander leaves. Best served warm.