Preheat your oven to 400°F. Grease a standard muffin tin with a little olive oil or spray it well with cooking spray.

Line each muffin cup with 4 slices of salami, slightly overlapping them to form a cup shape.

Sprinkle shredded cheddar evenly into each salami cup. It should be about 1 tablespoon of cheese per muffin.

Carefully crack one egg into each cup on top of the cheese. Try not to break the yolk unless you prefer scrambled-style cups.

Sprinkle the tops with paprika, oregano, a pinch of salt, and a bit of black pepper.

Bake the egg cups for about 12 minutes or until the eggs are fully set to your liking. If you like a runnier yolk, check them a minute or two earlier.

Let the egg cups cool slightly before carefully removing them from the muffin tin.