Microwave Shakshuka Eggs Recipe

Shakshuka, also spelled Shakshouka or chakchouka, cooked  in the microwave oven is a real game changer. One morning, when we were in a hurry for brunch, and I had all the ingredients on hand including some very fresh free range eggs, I decided to experiment with cooking Shakshuka in the microwave.  Whilst this is delicious cooked on the stove top or in the oven it can take at least 30 minutes to cook after the initial preparation, but in the microwave it took inside 3 minutes, with the egg whites set beautifully, and the yolks just how I like them. However even better, the eggs can be cooked to everyone's individual taste, very easily this way in individual serving dishes.

Shakshuka  is a popular dish in Israel, although it is supposed to have originated from Tunisia in North Africa. If you are into having fun with words and pronunciations, Shakshuka is pronounced "shahk-SHOO-kah". This recipe is a riff on my original  Shaksuka with Eggs for a Weekend Breakfast or Brunch, which is cooked in the oven or on the stovetop. You will also find  the complete backstory on this dish at this link. If you've never eaten Shakshuka my friends, I hope you give this a try, as it is a delicious way to eat eggs in a very healthy way as well, and it will transport you to exotic locations beyond our reach at present. Treat yourself to this on the weekend when you can enjoy the preparation and the food at your leisure. Think Shakshuka, and think Middle Eastern. Go as simple as you like with this dish, or add extra ingredients to really rev it up.

Cooks tips:

• Cook up a large amount of the tomato and vegetable sauce, separate it into portions and freeze it to make life easier for when you want to make your shakshuka. Then you will just need to add your eggs and fresh herbs.
•  Substitute cannellini beans drained and rinsed for the tomatoes for a more hearty meal if you don't like tomatoes, or just add some beans to the tomatoes.
• Chickpeas are a great addition as well.
• For a more wholesome dinner dish, and to add more "hidden" vegetables, also add 1/2 a small grated zucchini and 1/2 a grated carrot or 1 finely chopped small eggplant and cook with the capsicum, chilli and garlic for about 5 minutes before adding to the tomato mixture. Increase the width of your microwave bowl if you do this. If the zucchini, carrot and capsicum are grated or chopped very finely, they can be cooked all together at the same time in the microwave with the eggs.
• Add some chopped green olives for even more flavour if you have them on hand, not essential though.
• I hope you realise now just how versatile shakshuka is to make, depending on what supplies are in your pantry. Eggs are generally a staple for most people aren't they?

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Ingredients:

This recipe is for one serve, so just double or triple the ingredients for extra serves. This is where it's useful to have a large quantity of sauce already cooked and ready to use if you are cooking for a family.

You will need 2 medium sized microwave safe breakfast or dessert bowls to cook these in the microwave for two people.

 1 tablespoons Extra Virgin olive oil
1/4  red capsicum, deseeded and thinly sliced
1 garlic clove, crushed
1/4 mild long red chilli, sliced finely or a dash of tabasco sauce if you like a bit of heat
1/2 teaspoon sugar
1/2 can diced tomatoes, or organic cherry tomatoes (delicious), or use tomato passata (about 200 ml)
2 large eggs per person
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon freshly ground coriander (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Tasty grated cheese

( I like lots of flavour, so if you are a bit timid about using spices reduce the amount to 1/4 teaspoon each of sweet paprika and cumin.) 

Freshly chopped mint and coriander

Method:

Coat a microwave safe breakfast or dessert bowl with olive oil using a pastry brush.

Add the tomatoes, capsicum, garlic, chilli or tabasco sauce. Using a small sifter, sift the cumin, paprika, and salt over the tomatoes for even distribution. Add the ground coriander. Season with the black pepper.

Place 2 large evenly spaced indents into the mixture with the back of large spoon, and crack an egg into each indent. Pierce the yolk of the egg with a skewer  or the end of sharp knife. (This is very important so that the egg doesn't explode in the microwave)

(This dish can  also be baked in the oven in individual ramekins if you have them, by adding some of the tomato mixture to each ramekin and then adding the eggs. )

Sprinkle tasty mature grated cheese and 1 tablespoon chopped mint over the mixture but not the egg yolks. I love grated cheese over my shakshuka.

Cover the bowl with cling film or a plate or microwave lid, and then microwave for 1 minute.

Microwave twice more for 20 seconds each, and then check if the whites are setting. Keep microwaving for 20 second bursts until the whites are set, and the egg is cooked to your individual taste. This could take about 2 minutes all up to cook. My eggs were perfect after 2 minutes.
Two small breakfast bowls should fit into your microwave for cooking at the same time.
To serve sprinkle with freshly chopped mint and coriander, and hot buttered sourdough toast, or to keep to the Middle Eastern theme, serve with Toasted Turkish bread.

Shakshuka is delicious for breakfast, but my preference is to serve it for brunch on the weekend. I also plan to make it for Sunday night dinner next week and I think I will also add a small chopped eggplant to the tomato sauce for extra flavour and texture. Eggplant  will need to be cooked prior to microwaving, it can be steamed very quickly.

This dish is healthy, full of flavour and not expensive to make. I have made a quantity of the tomato mixture to freeze so that next time I want to make it for brunch I can just defrost the tomato base, and add the eggs and make it very quickly. 

Have a wonderful weekend and thanks for dropping by,

Warm wishes

Pauline