Microwave Shakshuka: Experience Bold Flavors in Minutes!

If you love tomatoes, peppers, and spices, then you’re going to love shakshuka. This dish blends flavorful savory ingredients with poached eggs for a perfect breakfast or brunch. Now, you can make the dish even easier with this microwave shakshuka recipe.

microwave shakshuka recipe dinners done quick

Why You’ll Love This Recipe

Shakshuka is a dish originating from the Middle East and North African areas, though which specific country is somewhat up for debate.

It’s a dish filled with savory ingredients like tomatoes, peppers, and spices. Nestled in the flavorful base, you’ll find poached eggs! Top it with some crumbled cheese and fresh herbs, and pair it with some toasted bread for dipping.

This dish is vibrant and bursting with flavors, and perfect for breakfast or brunch. Of course, you can honestly enjoy it any time of day – no judgment here! Thanks to your microwave, it’s incredibly easy to prepare this savory breakfast in far less time than the stovetop or oven.

dipping a pita wedge into the shakshuka

You can scale up or down depending how many you’re feeding as well!  The tomato base reheats well, so you can always make a batch and then reheat one portion at a time with a fresh egg.

What You’ll Need: Ingredients

ingredients to make microwave shakshuka
  • 2 roasted red peppers, diced (such as Mezetta or Boticelli)
  • ½ medium sweet onion, diced (about ½ cup)
  • 2 Tbsp water
  • 15-ounce can crushed tomatoes (with garlic preferably)
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 1 tsp harissa paste or chile garlic paste (such as sambal oelek)
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp salt (or more to taste)
  • ½ tsp black pepper
  • 2 large eggs
  • Chopped fresh cilantro (optional)
  • ¼ cup crumbled feta (optional)
  • Pita or toasted bread for dipping

Ingredient Notes and Substitutions

  • You can use a fresh bell pepper instead of the jarred roasted if preferred. However, I like the additional depth of flavor and softer texture from the fire roasted. You can also make your own at home with my easy Air Fryer Roasted Red Peppers recipe!
  • Traditionally, the pepper and onions are cut in thin slices. You can definitely do this if you like, but I find the dice much easier to dip and scoop later on!
  • To speed things up, you can use an arrabbiata sauce and skip the fresh vegetables. All you need to do is mix the spices, crack the egg, and cook
  • If you don’t like heat, omit the harissa. Alternatively, you can also substitute ½ tsp of cayenne pepper or red pepper flakes here if you don’t have the other options
  • For the toppings, if you don’t like cilantro you can use fresh parsley instead. Feta can be swapped for another crumbled cheese like queso fresco, or even goat cheese
  • Variations: Add chickpeas or olives to the mix if desired. You can also swap marinara for the crushed tomatoes and use Italian seasonings instead for a different flavor profile

How to Make Microwave Shakshuka

  1. In a low-sided microwave safe dish (such as a pie plate, pasta bowl, or deep sided dinner plate) combine onions, peppers, and water
combine onions, peppers, and water
  1. Cover with microwave safe plastic wrap or a vented lid
cover vegetables and microwave
  1. Cook on high for 4 minutes until vegetables are softened
vegetables softened after microwaving
  1. Drain the excess water, then add the olive oil, tomatoes, and seasonings to the vegetables and mix until combined
add olive oil, tomatoes, and seasonings to the vegetables
  1. Cover again and return to the microwave, cooking on high for another 6-8 minutes until the mixture is hot in the middle, bubbles around the edges, and thickens slightly
  2. Use a spoon or spatula to create two wells in the tomato mixture (they’ll close back in a little but that’s fine)
make two wells in the shakshuka with a spatula
  1. Crack your eggs into those wells
crack two eggs into the wells
  1. Cover and return to the microwave again, cooking on high for about 2 minutes, until the whites of the eggs are set but the yolks are still runny (if you need additional time, add it in 30-second increments to prevent overcooking)
  2. Serve with an additional sprinkle of salt and pepper, fresh cilantro, crumbled feta, and a drizzle of olive oil, as well as pitas or toasted bread slices for dipping
overhead view of microwave shakshuka with pita wedges

What to Serve With Shakshuka

  • Hearty bread
  • Pita
  • Hummus
  • Spinach
  • Zucchini
  • Eggplant
  • Avocado fries
  • Fried halloumi
  • Couscous
  • Labneh
  • Israeli salad
  • Tabbouleh
  • Stuffed grape leaves
  • Roasted potatoes
  • Olives
  • Feta cheese
  • Tomato salad
  • Arugula salad
  • Tahini
  • Grits
  • Polenta
  • Pickled beets
  • Greek meatballs
  • Fresh fruit

There are so many great dishes to serve with shakshuka, from breads to vegetables, salads to meats, and even sauces.

Try your microwave shakshuka with my Air Fryer Halloumi Fries, roasted Air Fryer Greek Potatoes with lemon, this Air Fryer Ratatouille featuring both eggplant and zucchini, creamy Microwave Grits, or use my Air Fryer Parmesan Polenta Cakes as dippers!

Recipe FAQs

Can You Microwave Shakshuka?

Yes, you can microwave shakshuka. You want to steam the vegetables and cook the sauce first. Add the eggs as a final step and cook them just until the whites set for best results.

This method is faster than the oven, requires less attention than the stove, and consistently turns out a great result.

Can You Reheat Shakshuka in the Microwave?

Yes, you can reheat shakshuka in the microwave. If it is just the tomato sauce, add a fresh egg before heating to poach it. If the eggs are already present, it will cook them more, but they will still taste fine after heating.

It is generally better to only make as many eggs as you’ll eat at a time and reserve the additional tomato base for reheating later if you prefer a poached, runny egg.

Is Shakshuka Good Reheated?

Yes, shakshuka is good reheated. The flavors have more time to meld and develop so there is actually a richer, more vibrant base to the dish.

That said, you shouldn’t reheat shakshuka more than once, so make sure to portion out just what you’ll eat at a time for best results.

Can You Eat Shakshuka The Next Day?

Yes, you can eat shakshuka the next day. Simply reheat it, use a fresh egg for the best poached quality, and top with additional fresh herbs since any used the prior day will have wilted.

You can also freeze the shakshuka tomato base for up to 3 months and defrost when you want it. Freezing in individual portions helps to ensure you only take out what you need.

What Bread Do You Eat With Shakshuka?

Typically you eat pita bread with shakshuka. However, any crusty bread that can sop up the tomato sauce is a good choice.

Other options include naan, sourdough, challah, toasted french bread, a roasted garlic boule, or anything similar.

How Do You Know When Shakshuka is Done?

Shakshuka is done when the vegetables are soft, the tomato sauce is hot, and the whites of the eggs have set completely.

The yolks should still be runny, like a normal poached egg. However, if you prefer a more solid yolk, you can overcook the dish more to your preference.

How Watery Should Shakshuka Be?

Shakshuka should not be very watery at all. In fact, 1-2 Tablespoons of liquid is the most that should be present. Make sure to drain your vegetables well before adding the sauce ingredients, and cook for additional time if needed to evaporate excess.

While extra moisture won’t necessarily hurt the dish, it does dilute flavor and make the texture less pleasant.

Do You Eat Shakshuka From the Pan?

Traditionally, you do eat shakshuka from the pan. However, if you’re sharing with others and would prefer to serve individual portions, use a deep sided plate instead of a bowl.

This allows for better access to dipping, and makes it easier to scoop everything up.

What Are Other Names For Shakshuka?

Shakshuka is sometimes referred to as baked eggs, eggs in purgatory, menemen, depending on where you are located. It also has different spelling variations, such as shakshouka or chakchouka.

There are also other variations on the dish, such as huevos rancheros, which is a Mexican style version.

Recipe Pro Tips

  • If you use cling wrap to cover your dish, make sure that it is microwave safe. I use a collapsible vented lid because it’s both effective and convenient!
  • You can cook more eggs at a time if preferred (probably up to 4 will fit) but if you won’t eat them all in one sitting then don’t add them. The tomato base stores and reheats well, so you can add an extra egg at the time of reheating so you get the right texture
  • Cooking times are based on a 1000W microwave. If yours is more or less, you may need to adjust cooking times slightly
microwave shakshuka with cracked egg yolks

Storage and Reheating

  • Store leftover shakshuka in the refrigerator for up to 1 week, or freeze for up to 3 months. For best results, only make as many eggs as you’ll eat at a time. Use fresh eggs in the tomato base when reheating
  • To reheat shakshuka, microwave for about 1 minute on high (or two minutes if you’re freshly poaching an egg). You may also reheat on the stove top on a pan with a little olive oil

More Great Egg Dishes to Try

Final Thoughts

This microwave shakshuka recipe is so easy to make. It requires no stove, no oven, and it’s nearly foolproof!

It’s easy to adjust the spice levels to your personal tastes, but no matter what you’re going to have a flavorful dish to enjoy. Shakshuka is perfect for breakfast and brunch, but it also makes a great dinner when paired with some additional sides.

I love that you can make a batch of the tomato base and then store it for reheating as a single serving with a fresh egg later as well. It makes quick breakfasts on busy mornings easy, but is also a great option for a fast lunch or dinner.

microwave shakshuka recipe dinners done quick

Easy Microwave Shakshuka Recipe

This easy microwave shakshuka recipe brings bold flavors to your breakfast or brunch table in one pan and 15 minutes of cooking or less!
5 from 1 vote
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, Middle Eastern
Servings 2
Calories 311 kcal

Equipment

  • Microwave
  • Pie plate (or similar shape microwave safe dish)
  • Spoon or spatula
  • Cling wrap or microwave safe vented lid

Ingredients
  

  • 2 Roasted red peppers, diced (such as Mezetta or Boticelli)
  • ½ Medium sweet onion, finely diced (about ½ cup)
  • 2 Tbsp water
  • 15 Ounce can crushed tomatoes (with garlic preferable)
  • 2 Tbsp olive oil
  • 1 Clove garlic (minced)
  • 1 Tsp harissa paste or chile garlic paste (such as sambal oelek)
  • ½ Tsp paprika
  • ½ Tsp cumin
  • ½ Tsp coriander
  • ½ Tsp salt (or more to taste)
  • ½ Tsp black pepper
  • 2 Large eggs
  • Chopped fresh cilantro (optional)
  • ¼ Cup crumbled feta cheese (optional)
  • Pitas or toasted bread for dipping

Instructions
 

  • In a low-sided microwave safe dish (such as a pie plate, pasta bowl, or deep sided dinner plate) combine onions, peppers, and water
    2 Roasted red peppers, diced, ½ Medium sweet onion, finely diced, 2 Tbsp water
  • Cover with microwave safe plastic wrap or a vented lid
  • Cook on high for 4 minutes until vegetables are softened
  • Drain any excess water if needed, then add the olive oil, tomatoes, and seasonings to the vegetables and mix until combined
    15 Ounce can crushed tomatoes, 1 Clove garlic, 1 Tsp harissa paste or chile garlic paste, ½ Tsp paprika, ½ Tsp cumin, ½ Tsp coriander, ½ Tsp salt, ½ Tsp black pepper, 2 Tbsp olive oil
  • Cover again and return to the microwave, cooking on high for another 6-8 minutes until the mixture is hot in the middle, bubbles around the edges, and thickens slightly
  • Use a spoon or spatula to create two wells in the tomato mixture (they’ll close back in a little but that’s fine)
  • Crack your eggs into those wells
    2 Large eggs
  • Cover and return to the microwave again, cooking on high for about 2 minutes, until the whites of the eggs are set but the yolks are still runny (if you need additional time, add it in 30-second increments to prevent overcooking)
  • Serve with an additional sprinkle of salt and pepper, fresh cilantro, crumbled feta, and a drizzle of olive oil, as well as pitas or toasted bread slices for dipping
    Chopped fresh cilantro, ¼ Cup crumbled feta cheese, Pitas or toasted bread for dipping

Notes

  • You can use a fresh bell pepper instead of the jarred roasted if preferred. However, I like the additional depth of flavor and softer texture from the fire roasted
  • Traditionally, the pepper and onions are cut in thin slices. You can definitely do this if you like, but I find the dice much easier to dip and scoop later on!
  • To speed things up, you can use an arrabbiata sauce and skip the fresh vegetables. All you need to do is mix the spices, crack the egg, and cook
  • If you don’t like heat, omit the harissa. Alternatively, you can also substitute ½ tsp of cayenne pepper or red pepper flakes here if you don’t have the other options
  • For the toppings, if you don’t like cilantro you can use fresh parsley instead. Feta can be swapped for another crumbled cheese like queso fresco, or even goat cheese
  • Variations: Add chickpeas or olives to the mix if desired. You can also swap marinara for the crushed tomatoes and use Italian seasonings instead for a different flavor profile
  • If you use cling wrap to cover your dish, make sure that it is microwave safe. I use a collapsible vented lid because it’s both effective and convenient!
  • You can cook more eggs at a time if preferred (probably up to 4 will fit) but if you won’t eat them all in one sitting then don’t add them. The tomato base stores and reheats well, so you can add an extra egg at the time of reheating so you get the right texture
  • Cooking times are based on a 1000W microwave. If yours is more or less, you may need to adjust cooking times slightly
  • Store leftover shakshuka in the refrigerator for up to 1 week, or freeze for up to 3 months. For best results, only make as many eggs as you’ll eat at a time. Use fresh eggs in the tomato base when reheating
  • To reheat shakshuka, microwave for about 1 minute on high (or two minutes if you’re freshly poaching an egg). You may also reheat on the stove top on a pan with a little olive oil
  • Exact nutritional values will vary based on brand ingredients, any toppings or sides added, and quantity consumed, so please consider this a guideline only

Nutrition

Serving: 410gCalories: 311kcalCarbohydrates: 29gProtein: 11gFat: 19gSaturated Fat: 3gCholesterol: 170mgSodium: 1198mgPotassium: 707mgFiber: 6.4gSugar: 15gVitamin A: 120.4IUVitamin C: 23.8mgCalcium: 97mgIron: 3.4mg
Keyword easy recipe for shakshuka, microwave shakshuka, microwave shakshuka recipe, shakshuka, shakshuka egg microwave, shakshuka with feta, shakshuka with peppers
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Katie Vine