Egg Muffins with Sun-Dried Tomatoes and Leek

12 PIECES

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INGREDIENTS

10 pcs eggs
1 medium-sized leek
1 teaspoon ground red paprika
A pinch of ground nutmeg
A handful of fresh flat-leaf parsley
1 tablespoon olive oil
Salt
Pepper
210 ml sun-dried tomatoes in oil

YOU WILL ALSO NEED

Muffin cups

INSTRUCTIONS

1
Preheat the oven to 180 degrees Celsius – top and bottom heat. Clean the leek and cut it into rings. Sauté two-thirds of the leek until golden in 1 tablespoon of oil. Set aside the remaining leek. Let the tomatoes drain well from the oil, or place them on a napkin to remove excess fat. Then cut them into strips.
2
Crack all the eggs into a bowl, add the sautéed and remaining fresh leek, red paprika, nutmeg, and tomatoes. Salt and pepper to taste. Be careful with the salt, as pickled sun-dried tomatoes are significantly salty. Add chopped parsley and mix everything together.
3
Line a muffin tin with paper cups (or grease the tin with oil) and bake in the oven for 25 – 30 minutes. They can be served warm or cold.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.