Ingredients
1 tbsp lard or olive oil
1 small red onion, diced
1 tbsp tomato paste
½ tsp SIDS CRAZY SALT
2 cup tomatoes, diced (or one 480 g can, strained)
1 cup pepperoni, diced
10 eggs
1 tsp SIDS SALT & PEPPER
1 tsp dried oregano
1 tsp dried basil
1 cup black olives, chopped (optional)
1 cup mushrooms, chopped (optional)
Directions
Heat lard or olive oil over medium heat then sauté onions until almost softened, about 5 minutes. Add tomato paste, cook and stir for one minute until well incorporated with onions then add tomatoes, and cook 2 minutes stirring frequently. Add pepperoni, cook together for 4 minutes, stirring frequently.
Crack and beat eggs until fluffy and bubbly. Add oregano, basil, SIDS SALT & PEPPER to eggs, then mix.
Grease muffin tin cups (or eggs will stick) or use a silicon pan or liners. Spoon 1 tbsp of tomato mixture plus any other additions into each muffin cup. Pour egg mixture into muffin cups until they are ¾ full. (eggs do fluff up in oven)
Bake at 165°C for 25-30 minutes, until tops become golden brown. (Best slightly underdone if you are saving them for the week so that when reheated, the eggs do not become overcooked)
