Egg Muffins with Sun-Dried Tomatoes and Leek

Preheat the oven to 180 degrees – top and bottom heat. Clean the leek and cut it into rounds. Sauté two-thirds of the leek until golden in 1 tablespoon of oil. Set the remaining leek aside. Let the tomatoes drain well from the oil, or place them on a paper towel to remove excess fat. Then cut them into strips.

Crack all the eggs into a bowl, add the sautéed and remaining fresh leek, red paprika, nutmeg, and tomatoes. Salt and pepper. Be careful with the salt, as pickled sun-dried tomatoes are quite salty. Add the chopped parsley and mix everything together.

Line the muffin tin with paper liners (or grease the tin with oil) and bake in the oven for 25 – 30 minutes. Can be served warm or cold.