- 2-3 Tbsp. Extra Virgin Olive Oil, Unflavored
- 1 tsp. Cumin, Ground
- ½ tsp. Red Pepper Chile, Crushed
- ½ tsp. Paprika, Smoked Sweet
- ½ tsp. Sea Salt, Fine
- 1 C. Onion (or Spring Onions), Finely Chopped
- 1 Clove Garlic, Coarsely Chopped (or ¼ tsp. Garlic, Granulated)
- 1 C. Cherry or Grape Tomatoes, Halved
- 2 Pieces of Pita Bread, Quartered
- 6 Large Eggs
- Finely Chopped Tomatoes, Red Pepper Chile, Crushed, Cilantro, or Parsley for Garnish (Optional)
- Preheat oven to 350°F.
- Heat the olive oil in a large heavy skillet over medium-high heat. Add the cumin, red pepper flakes, paprika, sea salt and onion. Sauté mixture until onions soften, 2-3 minutes. Add garlic and continue to sauté another minute, stirring frequently. Stir in the halved cherry tomatoes and cook until the tomatoes soften up a bit, another two-three minutes. 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 crisscrossed “shell” to cover the bottom of the muffin cup, to keep the egg and filling inside.
- Spoon a sixth 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 or until egg whites 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.
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