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Egg-Based Mini Shakshuka Muffins

Name: Egg-Based Mini Shakshuka Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 8 large eggs; 1 cup canned crushed tomatoes (no added sugar); 1/2 small red bell pepper, finely diced; 1/2 small green bell pepper, finely diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon chili flakes (optional, adjust for spice preference); 1/4 cup fresh parsley, chopped; 1/4 cup crumbled feta cheese (optional); 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste

By PowerProteinPlates Editorial TeamPublished Apr 30, 2026 | Updated Jul 22, 2026

Mediterranean 35 mins high-proteineasy-recipeswhole-foodsmeal-prep-friendly

Egg-Based Mini Shakshuka Muffins with measured ingredients, 35-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

8 large eggs
1 cup canned crushed tomatoes (no added sugar)
1/2 small red bell pepper, finely diced
1/2 small green bell pepper, finely diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes (optional, adjust for spice preference)
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Powerproteinplates Low-Carb Egg-Based Mini Shakshuka Muffins ingredients image

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or line with silicone muffin liners.
Heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add minced garlic and diced red and green bell peppers to the skillet. Cook for 4-5 minutes until vegetables are softened.
Stir in crushed tomatoes, smoked paprika, ground cumin, chili flakes (if using), salt, and pepper. Simmer the sauce for 5 minutes until slightly thickened. Remove from heat and cool slightly.
In a large bowl, whisk eggs until smooth. Mix in chopped parsley and the cooled tomato-vegetable sauce until well combined.
Pour the egg mixture evenly into muffin cups, filling about 3/4 full. Sprinkle crumbled feta cheese on top if using.
Bake for 18-20 minutes until egg muffins are set and golden on top.
Cool muffins in the tin for 5 minutes before carefully removing.
Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat gently before eating.