Baked Eggs



  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in oven on center rack, for about 15 minutes or until egg whites have set.
  6. Using a silicone spatula or other non-metal utensil, remove baked eggs to individual serving plates.
  7. Serve right away, and garnish with a mix of chopped tomatoes, red pepper pizza flakes, or parsley or cilantro, if desired.
  8. Makes six egg cups.


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