Baked Eggs


2-3 Tbsp Extra Virgin Olive Oil
1 tsp Ground Cumin
1/2 tsp Red Pepper Flakes
1/2 tsp Smoked Paprika
1/2 tsp fine sea salt
1 Cup onion (or spring onions), finely chopped
1 clove garlic, coarsely chopped
1 Cup cherry or grape tomatoes, halved
2 pieces of pita bread, quartered
6 large eggs

Finely-chopped tomatoes, red pepper flakes, cilantro or parsley for garnish (optional)

Preheat oven to 350F. Heat the olive oil in a large heavy skillet over medium-high heat. Add the cumin, red pepper flakes, paprika, sea salt and onion. Saute mixture until onions soften, 2-3 min. Add garlic and continue to saute another minute, stirring frequently. Stir in the halved cherry tomatoes and cook until the tomatoes soften up a bit, another two-three min. Set aside.

Taking six pieces of the quartered pita bread, gently open each triangle and tuck it into a muffin/cupcake pan. (Fill every other cup). If the pita bread splits, don’t fret – layer the the bread or make a criss-crossed “shell” to cover the bottom of the muffin cup, to keep the egg and filling inside.

Spoon 1/6th of the tomato-onion-spice filling into each pita-lined cup. Crack one egg into each pita-lined muffin cup, without letting egg white/yolk overflow the space.

Bake in oven on center rack, for about 15 minutes. Egg whites will have “set.” Using a silicone spatula or other non-metal utensil, remove baked eggs to individual serving plates.

Serve right away, and garnish with a mix of chopped tomatoes, red pepper pizza flakes, or parsley or cilantro, if desired.

Makes six egg cups.