1. Prepare Oven and Muffin Tin:

• Preheat the oven to 400°F (200°C).
• Grease a standard 6-cup muffin tin thoroughly with olive oil or spray generously with cooking spray. Don’t skip this step, as the egg and cheese can stick.

2. Line Muffin Cups with Salami:

• Carefully line each muffin cup with 4 slices of salami. Overlap the slices slightly as needed to form a complete cup shape, pressing them gently against the bottom and sides of the muffin tin cavity.

3. Add Cheese:

• Sprinkle the shredded cheddar cheese evenly into the bottom of each salami-lined cup. Divide the 1/2 cup of cheese among the 6 cups (about 1 tablespoon plus a bit more per cup).

4. Add Eggs and Season:

• Carefully crack one large egg directly into each salami cup, on top of the cheese. Try not to break the yolk if you prefer it runnier.
• Sprinkle the tops of the eggs evenly with the paprika, dried oregano, pinch of salt, and black pepper.

5. Bake:

• Carefully place the muffin tin into the preheated oven.
• Bake for 12 minutes. This timing should result in set whites and potentially slightly jammy or cooked-through yolks, depending on your oven and egg size. (See Tips for yolk preference).

6. Cool and Serve:

• Let the egg cups cool in the muffin tin for a few minutes before serving. This helps them set and makes removal easier.
• Gently run a thin knife or small offset spatula around the edges if needed to loosen, then carefully lift or scoop the Salami Egg Cups out.
• Serve warm.