How to Make the Perfect Microwave Shakshuka
Middle Eastern · Easy · 8 min · 2 servings
This microwave shakshuka brings the bold flavors of the Middle Eastern classic to your table in under 8 minutes. Poached eggs nestled in a spiced tomato sauce make for an impressive and quick breakfast that feels anything but rushed.
Why this recipe works
This Microwave Shakshuka recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 8 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 190 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup canned crushed tomatoes
- 2 large eggs
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons crumbled feta cheese
Step by step instructions
Step 1: Make the Tomato Base
In a microwave-safe deep bowl or dish, combine the crushed tomatoes, olive oil, cumin, and smoked paprika. Stir well to combine all the spices into the tomato sauce.
Step 2: Cook the Sauce
Microwave the tomato mixture on high for 2 minutes until it is hot and slightly thickened. Stir the sauce and taste for seasoning, adding salt and pepper as needed.
Step 3: Add the Eggs
Use a spoon to create two small wells in the sauce. Carefully crack one egg into each well, then pierce each yolk once with a fork to prevent explosion during microwaving.
Step 4: Cook and Serve
Cover the dish loosely and microwave on medium power for 2 to 3 minutes until the egg whites are set but the yolks remain slightly runny. Top with crumbled feta and serve with crusty bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- canned crushed tomatoes → jarred marinara or arrabbiata sauce for a quicker preparation
- feta cheese → goat cheese or omit entirely for a dairy-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not piercing the egg yolks before microwaving which causes them to burst and ruin the dish
- Microwaving on full power which causes uneven cooking and rubbery egg whites with overcooked yolks
Nutrition facts
Per serving: 190 calories, 11g protein, 14g carbs, 10g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →