Make-Ahead Shakshuka

To prepare in advance, follow step 1; then follow the instructions below. Be sure to pierce the yolks (without breaking them) so that they don't burst when cooked in the microwave.
Preheat a large skillet over medium-high heat. Add the butter; whisk to coat. Add the onion, bell pepper and garlic. Cook for 10 minutes or until the vegetables are very soft, stirring occasionally. Add tomatoes and the following 6 ingredients (with paprika added); cook for 10 minutes, stirring occasionally. Spread the mixture evenly over 6 8-ounce tins smeared with cooking spray.Using 1 cookie cutter at a time, make a small hole in the sauce. Break 1 egg into a well; use the tip of a knife to pierce the yolk. Cover loosely with a paper towel. Reheat in the microwave at HIGH heat for 2 1/2 minutes or until the desired degree of readiness.To freeze: Place the molds in the refrigerator until completely cooled. Remove; cover tightly with plastic wrap and strong aluminum foil. Transfer the molds to the freezer; freeze for up to 8 months.To reheat: remove the molds from the packaging. Preheat 1 baking dish in the microwave, loosely covered with a damp paper towel, on high power for 2 minutes. Remove from the microwave and stir to combine. Make a small hole in the sauce. Add 1 large egg; pierce the yolk with the tip of a sharp knife. Cover loosely with a paper towel. Cook in the microwave for an additional 2 1/2 minutes, or until desired browning.