Microwave Shakshuka

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Microwave meals needn't be bad for you – this Shakshuka comes together super simply, and quickly, and utilises things you probably already have in the house!

20 Minutes

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  • ½ tin chopped tomatoes
  • ½ tsp garlic puree or 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp olive oil
  • 1 roasted antipasto pepper, chopped (or ½ red pepper, finely chopped)
  • 25g any leftover crumbly cheese e.g. feta, hard goats cheese, pecorino
  • 1tbsp Greek yoghurt
  • A little chopped flat-leaf parsley or coriander to serve
  • 1 large egg
  • Serve with bread e.g. flatbreads, pitta, wraps or toast


Get cooking

  1. Place the chopped red pepper in a microwavable bowl with the olive oil, garlic, ground cumin and smoked paprika.
  2. Cover with cling film and cook for 1 minute on high.
  3. Add the tomatoes, stir, cover and cook for a further minute.
  4. Make two small wells in the tomato mix and crack an egg into each.
  5. Cover again and cook until the egg white is cooked and the yolk is to your liking (around 5 minutes).
  6. Serve with some crumbled cheese, a dollop of greek yogurt and a sprinkling of fresh herbs.
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