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.
Single-Serve Microwave Shakshuka
cooked chickpeas, drained and rinsed if canned
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.