6 slices bread
6 tablespoons store-bought shakshuka sauce
Handful of fresh spinach leaves (optional)
Preheat oven to 400°F.
Cut the bread slices in half and place two halves in each cavity of the muffin pan, crisscrossing them to form a plus sign (no need to grease the pan).
Pour an egg over the bread and add 1 tablespoon shakshuka to each “muffin.” Add a few spinach leaves (if using).
Bake for 10–12 minutes, until the bread is toasted and the egg whites are set but the yolks are still jiggly.