1Tspharissa paste or chile garlic paste(such as sambal oelek)
½Tsppaprika
½Tspcumin
½Tspcoriander
½Tspsalt(or more to taste)
½Tspblack pepper
2Largeeggs
Chopped fresh cilantro(optional)
¼Cupcrumbled 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