Air Fryer Shakshuka Cups
Shakshuka Cups combine crushed tomatoes, cumin, smoked paprika, and eggs topped with feta; bake at 360°F for 15 minutes until whites are set and yolks runny.
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Method
- 1
Stir together crushed tomatoes, roasted red pepper, garlic, cumin, smoked paprika, red pepper flakes, salt, and pepper in a bowl.
- 2
Divide the tomato mixture evenly between two greased ramekins.
- 3
Air fry the sauce at 360°F for 5 minutes until bubbling around the edges.
- 4
Carefully crack one egg into the center of each ramekin and sprinkle feta cheese around the eggs.
- 5
Return to the air fryer and cook at 360°F for 8-10 minutes until the egg whites are set but the yolks are still slightly runny.
- 6
Garnish with fresh parsley and serve immediately with crusty bread for dipping.
Pro tip. Pre-heating the tomato sauce before adding the eggs ensures the whites cook evenly from the bottom up. Check the eggs at the 8-minute mark since air fryers vary and an overcooked yolk loses that signature runny quality.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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