Microwave Shakshuka

//cookanyday.com/cdn/shop/products/CornShakshuka_1024_360x.jpg?v=1651703452 Microwave Shakshuka

Prep Time

8 mins

Cook Time

6-7 mins

Free Time

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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.

What You’ll Need

What You’ll Need

The Medium Shallow Dish

Look no further for making poached eggs, desserts, dips, and small portions of meat or fish.

The Anyhand Mitts

Handle hot Anyday dishes with care with these microwave mitts that double as trivets!

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.


To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 1000w


  • 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
  • 2 eggs


  1. Add all ingredients except the eggs into the Anyday dish and mix to combine. Cover with the lid (knob lifted). 
  2. Cook in the microwave for 4 minutes, or until vegetables have softened and sauce has reduced.
  3. 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. 
  4. 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.

Recipe notes

  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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