Recipe: Single-Serve Microwave Shakshuka
If you love breakfast for dinner, particularly when it involves eggs, this miracle meal needs to be in your rotation. This riff on shakshuka, the dish of eggs poached in a spicy tomato sauce, adds tender chickpeas to the mix for extra heartiness and comes together beautifully in the microwave. Allow yourself just five minutes — yes, really just five minutes! — and it can be yours when you need dinner for one, fast.
The Keys to a Better Microwave Shakshuka
While this is an easy, straightforward recipe, there are a few key steps that are crucial to success. This may sound counterintuitive when you’re eagerly anticipating a runny-yolked egg, but you’ll want to start by gently piercing the yolk with a sharp paring knife. Just one small hole will do. The yolk won’t run out; instead this works as a vent to help prevent the egg from exploding during cooking.
Resist the urge to rush through the mere two minutes of cook time. After the initial minute, short-burst cooking is your friend. You can keep a better eye on the egg to get that perfect just-set white and ultra-runny yolk. Plus, it’s an extra insurance policy to prevent the egg from getting too hot and potentially exploding.
- 1/4 cup
- 1/4 cup
cooked chickpeas, drained and rinsed if canned
- 1/8 teaspoon
red pepper flakes
Pinch kosher salt
Coat a microwave-safe, wide, shallow bowl with cooking spray. Add the marinara sauce, chickpeas, red pepper flakes, and salt, and stir to combine.
Make a well in the center of the sauce and crack the egg into the well. Pierce the center of the egg yolk once with a sharp paring knife. Cover the bowl with a damp paper towel. Microwave at 80% power for 1 minute. Continue cooking in 20-second bursts at 80% power until the white is set and yolk is at your preferred doneness, 3 to 4 bursts total. Serve immediately.