How to Make Egg White & Roasted Vegetable Shakshuka Cups
-
Preheat oven to 400°F (205°C). Toss peppers, zucchini, cherry tomatoes, and red onion with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
-
Divide roasted vegetables among 4 ramekins. Top each with 1/4 cup crushed tomatoes.
-
Pour egg whites evenly into ramekins over vegetables.
-
Bake at 400°F for 12 minutes until egg whites are set.
-
Sprinkle with fresh parsley and serve warm.
Pro Tips for Perfect Egg White & Roasted Vegetable Shakshuka Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chopped bell peppers, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Egg White & Roasted Vegetable Shakshuka Cups?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Egg White & Roasted Vegetable Shakshuka Cups?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chopped bell peppers?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.