These mini shakshuka cups by start with flaky croissants pressed into a muffin pan then filled with a rich, spiced shakshuka sauce and topped with a soft-baked egg. They’re perfect for brunch or a cozy weekend morning! 🥐 INGREDIENTS - 1 tablespoon olive oil - ½ small yellow onion, finely diced - ½ red bell pepper, finely diced - 2 garlic cloves, minced - ¾ teaspoon ground cumin - ½ teaspoon smoked paprika - ¼ teaspoon dried red pepper flakes (optional) - 1 tablespoon tomato paste - ½ (14-ounce) can diced tomatoes, drained slightly - ½ teaspoon kosher salt, plus more to taste - ¼ teaspoon black pepper, plus more to taste - 1 tablespoon chopped fresh cilantro, plus more for garnish - 3 croissants, cut in half widthwise - 6 small eggs - Crumbled feta cheese (optional) PREPARATION 1. Preheat the oven to 375°F (190°C). Line a 6-cup jumbo muffin pan with parchment paper. Set aside. 2. Heat the oil in a large skillet over medium until it shimmers. Add the onion, and cook, stirring occasionally, for about 2 minutes, until softened. Add the bell pepper and garlic, and cook, stirring often, for 3 minutes. Stir in the cumin, paprika, and red pepper flakes (if using). Add the tomato paste, and cook, stirring often, for 1 minute. 3. Stir the drained diced tomatoes, salt, and black pepper into the vegetable mixture, and bring to a simmer over medium heat. Let the sauce simmer, uncovered, stirring as needed, until thickened and chunky, about 5 minutes. Stir in the cilantro, and remove from heat. Set aside. 4. Press each croissant half, cut side up, into a muffin cup, shaping it to form a base. Spoon about 2 tablespoons of the shakshuka sauce into each croissant cup. Crack 1 egg over the top of each filled cup. Season with salt and black pepper. 5. Bake for 14–16 minutes, until the croissants are golden and the eggs are just set. (For jammy yolks, check around the 13- or 14-minute mark.) 6. Remove from the oven. If desired, top with crumbled feta and more cilantro. 7. Enjoy!