Spanish Style Egg Muffins

Name: Spanish Style Egg Muffins
Ingredients: 2 Tablespoons Olive Oil; 1 whole Shallot, Finely Chopped; 1 clove Garlic, Finely Chopped; 1/4 whole Red Pepper, Chopped; 1/4 whole Green Pepper, Chopped; 2-1/8 ounces, weight Cherry Tomatoes, Chopped; 1/2 teaspoons Paprika; 6 whole Large Eggs; Salt And Pepper

9 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
1 whole Shallot, Finely Chopped
1 clove Garlic, Finely Chopped
1/4 whole Red Pepper, Chopped
1/4 whole Green Pepper, Chopped
2-1/8 ounces, weight Cherry Tomatoes, Chopped
1/2 teaspoons Paprika
6 whole Large Eggs
Salt And Pepper

Directions

1

Preheat oven to 200°F (390°F).
2

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.
3

In a large jug or bowl, beat eggs. Add contents of your frying pan and season with salt and pepper.
4

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!