1.Preheat oven to 180°C/350°F. Grease a 6-hole (¾ cup/180ml) texas muffin pan; line each hole with two 15cm (6-inch) squares of baking paper. Line a small oven tray with baking paper.
2.Place tomatoes on lined tray; drizzle with 2 teaspoons of the oil, sprinkle with za’atar. Bake for 20 minutes or until tender.
3.Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook bacon and onion for 5 minutes or until soft and browned. Spoon into lined muffin holes. Whisk eggs, parsley and cream in a large bowl; season. Pour into muffin cases.
4.Bake cups for 20 minutes. Top with ricotta and tomatoes; bake egg cups for a further 5 minutes or until set. Season; serve warm or at room temperature.
You can swap out bacon with tofu bacon to make the recipe vegetarian. Serve with a salad of radishes wedges, snow pea sprouts and halved sugar snap peas or pea pods, if you like. Za’atar is a Middle-Eastern spice blend that generally includes thyme, sesame seeds, sumac and cumin in equal proportions, with a little salt. You could also use dukkah or ½ teaspoon smoked paprika instead.