A quick, easy and healthy option that will keep you in breakfast for the rest of the week!
These delicious Spanish egg muffins are also gluten-free. Hooray!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 tablespoons Olive oil
- 1 whole Finely chopped shallot
- 1 clove Finely chopped garlic
- ¼ whole Red pepper, chopped
- ¼ whole Green pepper, chopped
- 2-⅛ ounces, weight Cherry tomatoes, chopped
- ½ teaspoon Paprika
- 6 set large eggs
- Salt and pepper
Preparation
Preheat the oven to 200ºF (390ºF).
Place a small skillet over medium heat and pour in the olive oil. When the oil is hot, add the shallot and sweat, covered, for 3 minutes. Add the garlic, peppers, tomatoes and paprika and sweat for another 5 minutes, stirring occasionally to make sure they don’t stick. Turn off the heat and let the pan cool on its side.
In a large jug or bowl, beat the eggs. Add the contents of your skillet and season with salt and pepper.
Pour the evening ingredients into your muffin tin and place in the oven for about 15 minutes, until the muffins are soft and springy. Remove from the oven and you’re done!
