mediterranean egg cups

I’m one of those people that likes to make food that can be used for more than one purpose i.e. you can have it for breakfast, lunch, dinner, snack etc. For me nourishing food doesn’t have limits at what time of the day you must eat it. I will happily eat vegetables or fish for breakfast just as I would for lunch or dinner. 

And these mediterranean egg cups are essentially something you can eat at any time of the day. They make a nourishing breakfast, you can take them to work as lunch (with some salad on the side) or as a snack and you can even have them for dinner with some vegetables and grains. 

mediterranean egg cups

They are so easy to make as well with everything just mixed together and put straight into the oven. I made these with flavours of the mediterranean - think sun-dried tomatoes, parsley, olives, capers, basil and a few other yummy ingredients also! In our household I don’t think they lasted more than 2 days! We were eating them with every meal! I hope you can enjoy them as much as we did!

Buon Appetito


mediterranean egg cups

Makes 12
Author | The Unprocessed Pantry

8 eggs
10 sun-dried tomatoes, chopped
1 capsicum, chopped
8 mushrooms, chopped
20 olives, sliced
2 tbsp capers
10 basil leaves, roughly chopped
small bunch parsley, roughly chopped
2 tbsp dried oregano

6 or 12 hole muffin pan
mixing bowl

I used a 6 hole muffin pan and cooked in 2 batches.

Preheat oven to 180°c. Line each muffin hole with enough baking paper so that rises above the hole by at least 2 inches.

Whisk the eggs with some salt, pepper and the oregano until fluffy. Then add in the remaining ingredients and whisk gently together. 

Ladle the mixture into each of the muffin holes until the mixture reaches the top of the pan. 

Bake in the oven for 25-30 minutes or until cooked through. Serve warm or cold with a green salad or steamed vegetables. 



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