Egg Muffins with Dried Tomatoes and Leek

Preheat the oven to 180 degrees Celsius top/bottom heat. Clean the leek and cut it into fine rings. Sauté two-thirds of the leek in a pan with 1 tbsp olive oil until golden brown. Set aside the remaining leek. Drain the dried tomatoes well (pat dry with kitchen paper if necessary) and cut them into fine strips.

Whisk all eggs in a bowl. Add the sautéed and fresh leek, paprika powder, a pinch of nutmeg, and the tomato strips. Season with salt and pepper. Be careful with the salt, as dried tomatoes are often already very flavorful. Stir in the chopped parsley and mix everything well.

Line a muffin tin with paper liners (or grease the tin) and distribute the egg mixture evenly. Bake in the oven for approx. 25–30 minutes until the muffins are set and lightly golden brown. Serve warm or cold.