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Make Shakshuka Fast and Easy in the Microwave
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy tomato sauce with red peppers and onions cradle perfectly cooked eggs in this easy microwave shakshuka. Delicious!
Ingredients:
  • 2 small red bell peppers, thinly sliced (about 3 cups)
  • 1 small yellow onion, thinly sliced (about 2 cups)
  • 1/4 cup water
  • 1 (15-ounce) can crushed tomatoes
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 clove garlic, grated with a Microplane
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon, plus pinch kosher salt, divided
  • 4 large eggs
  • Chopped fresh cilantro leaves and tender stems
Instructions:
  • Microwave the bell peppers and onions with water in a glass pie plate covered with plastic wrap until tender-crisp, about 8 minutes, stirring halfway through. Drain any excess water before serving.
  • Combine crushed tomatoes, olive oil, garlic, paprika, ground cumin, coriander, cinnamon, cayenne pepper, and 3/4 teaspoon salt into the drained bell pepper mixture, stirring well to incorporate all the ingredients.
  • Cover the shakshuka with plastic wrap, leaving a small hole for steam to escape, then microwave on high for about 8 minutes until the sauce is bubbly and hot.
  • Transform the tomato mixture: Create 4 wells using the back of a large spoon. Crack an egg into each well. Seal tightly with plastic wrap and microwave until egg whites are set yet yolks remain runny, around 2 minutes and 30 seconds. Adjust cooking time in 30-second increments if needed based on your microwave's wattage. Ensure eggs are cooked through visually. Season with salt, add a drizzle of olive oil, garnish with cilantro, and enjoy! Remember to leave your star rating if you loved the dish.

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