Shakshuka is comfort food at its finest: good at any time of day, easily adaptable (and ‘grammable), and hearty without inducing a food coma. Runny eggs add richness to a lightly spiced tomato sauce — perfect for sopping up with toasted bread.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.
½ cup (115g) chunky tomato sauce
¼ (30g) red bell pepper, thinly sliced
¼ (50g) medium onion, thinly sliced
1 clove garlic, thinly sliced
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon paprika
salt, to taste
black pepper, to taste
Add all ingredients except the eggs into the Anyday dish and mix to combine. Cover with the lid (knob lifted).
Cook in the microwave for 4 minutes, or until vegetables have softened and sauce has reduced.
Make 2 small wells in the sauce to nestle the eggs. Crack an egg into each well and season with salt. With a sharp knife, gently poke a small hole in the yolk to prevent it from bursting during cooking.
Cover and cook for 1-2 minutes, or until the egg whites are set but the yolks remain runny. Add more time for fully-cooked yolks. Drizzle with more olive oil to serve.
Serving suggestions & tips
Sprinkle with chopped parsley and some feta or cotija cheese.
Serve alongside pita or toasted bread.
Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.