Air Fryer Shakshuka Egg Cups

Ingredients

• 4 eggs
• 2 tomatoes, finely chopped
• ¼ capsicum, finely chopped (optional)
• ¼ onion, finely chopped (optional)
• ½ tsp cumin
• ½ tsp paprika (optional)
• 2 tbsp crumbled cheese (optional)
• Chopped coriander or parsley (optional)
• Salt, oil for greasing

Steps

1. Finely chop the tomatoes, capsicum and onion so they're small and even enough to cook through in the short air-frying time.
2. Mix the chopped vegetables with the cumin, paprika and a pinch of salt.
3. Grease 2 small oven-safe ramekins well, including up the sides.
4. Divide the tomato mixture evenly between the ramekins.
5. Make a slight well in the centre of each and crack 2 eggs into each ramekin, nestling the yolks so they sit centred.
6. Preheat the air fryer to 180°C, then place the ramekins inside.
7. Air fry for 10 minutes, then peek in — the whites should look mostly set while the yolks still jiggle when nudged.
8. Continue for up to 2 more minutes (12 minutes total) if you'd like the whites fully set, checking often since the yolks firm up fast in this last stretch.
9. Scatter the crumbled cheese and chopped coriander or parsley over the top while the eggs are still hot, so the cheese softens slightly.
10. Serve straight from the ramekins.

Tip: Check at 9 min if you like a runny yolk — it sets fast in the last couple of minutes.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage