Description
A quick, easy and healthy option that will keep you in breakfasts for the rest of the week!
These tasty Spanish egg muffins are also gluten-free. Hurray!
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Shallot, Finely Chopped
- 1 clove Garlic, Finely Chopped
- ¼ whole Red Pepper, Chopped
- ¼ whole Green Pepper, Chopped
- 2-⅛ ounces, weight Cherry Tomatoes, Chopped
- ½ teaspoons Paprika
- 6 whole Large Eggs
- Salt And Pepper
Preparation
Preheat oven to 200ºF (390ºF).
Place a small frying pan on a medium heat and pour in olive oil. When oil is hot, add shallot and leave to sweat with the lid on for 3 minutes. Add 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 leave the pan to cool on the side.
In a large jug or bowl, beat eggs. Add contents of your frying pan and season with salt and pepper.
Spoon the ingredients evening into your muffin tray and place in the oven for around 15 minutes, until muffins and fluffy and springy. Remove from the oven and you’re done!
