Spicy Egg Muffins By Dapur Sinolin

Spicy Egg Muffins By Dapur Sinolin


  • 100 ml of Sinolin cooking oil
  • 1 small, chopped red pepper (about 3/4 cup)
  • 12 cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 6 to 10 kalamata olives pitted, chopped
  • about 1/2 cup of fresh chopped parsley
  • A handful of feta is destroyed according to your wishes
  • 8 large eggs
  • ½ teaspoon of Salt
  • ½ teaspoon of pepper
  • 1/2 tsp Spanish paprika
  • 1/4 tsp turmeric powder (optional)


  1. Place a rack in the center of your oven and preheat to 350 degrees F.
  2. Prepare a 12-cup muffin pan like this one (or 12 individual muffin cups). Brush with extra virgin olive oil.
  3. Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about 2/3 of the way full.)
  4. In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine.
  5. Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about 3/4 of the way or so.)
  6. Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set.

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