Ingredients:
- 1/2 cup tomato sauce or canned diced tomatoes
- 1/4 tsp ground cumin
- 1/4 tsp paprika or smoked paprika
- Salt and pepper to taste
- 2 eggs
- 1 tbsp olive oil
- Fresh parsley or cilantro for garnish
- Optional: crumbled feta cheese, chili flakes, or hot sauce
Instructions:
- Prepare the base: In a microwave-safe bowl or dish, combine the tomato sauce (or diced tomatoes), cumin, paprika, olive oil, salt, and pepper. Stir until well mixed.
- Microwave the sauce: Microwave on high for 1-2 minutes until the tomato sauce is heated through and slightly thickened.
- Add the eggs: Make two small indentations in the sauce with the back of a spoon, then carefully crack one egg into each indentation.
- Cook the eggs: Cover the dish loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam. Microwave on high for 1-2 minutes, checking after the first minute. The whites should be set, but the yolks should remain soft. (Microwave times may vary, so watch closely to avoid overcooking the eggs.)
- Garnish and serve: Once the eggs are cooked to your liking, sprinkle with fresh parsley or cilantro and any optional toppings like crumbled feta or chili flakes.
Serve with warm bread or pita to scoop up the sauce and eggs. Enjoy your fast and easy Microwave Shakshuka!
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