Paleo Prosciutto Egg Cups

Name: Paleo Prosciutto Egg Cups
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 1/3 cup extra-virgin olive oil; 6 large thin slices prosciutto (about 1/3 pound); 6 large eggs; 1/2 medium tomato, cut into thin wedges; 1/2 cup packed fresh basil leaves, chopped; 1/4 cup toasted walnuts, chopped; 1/4 teaspoon red pepper flakes; 1 small clove garlic, finely grated

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 2 servings

Level: Easy

Total: 25 min
Active: 15 min

Yield: 2 servings

Ingredients

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1/3 cup extra-virgin olive oil

6 large thin slices prosciutto (about 1/3 pound)

6 large eggs

1/2 medium tomato, cut into thin wedges

1/2 cup packed fresh basil leaves, chopped

1/4 cup toasted walnuts, chopped

1/4 teaspoon red pepper flakes

1 small clove garlic, finely grated

Directions

Position an oven rack in the center of the oven and preheat to 400 degrees F.
Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.