Make Shakshuka Fast and Easy in the Microwave

A spiced tomato sauce sets the stage for perfectly cooked eggs.

By
Liz Mervosh
Liz Mervosh
Elizabeth "Liz" Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, Health, and Simply Recipes.
Learn about Simply Recipes' Editorial Process
and
Myo Quinn
Myo Quinn
Myo's recipes, writing, and food styling can be found on King Arthur Baking, Food Network, Delish, Food52, and more. She collaborated on the cookbook Delish Vegan Dinners and trained at Gramercy Tavern and Untitled at the Whitney Museum.
Learn about Simply Recipes' Editorial Process
Updated August 14, 2023
Serving of Microwave Shakshuka with a Piece of Toasted Bread on a Small Plate, and in the Surroundings, More Bread on the Counter, Another Serving of Shakshuka on Another Plate, a Small Saucer with Cracked Pepper, and More Shakshuka in a Pyrex Dish

Simply Recipes / Ciara Kehoe

Shakshuka is the ultimate comfort food that can be served for any meal—breakfast, lunch, dinner, and even as a snack. There are many versions—this one has bell peppers, onions, tomatoes, and is made in the microwave, perfect for when you don’t have access to a stove top or don’t want to heat up the kitchen. It’s full of spices, like cumin, coriander, and a pinch of cinnamon. The smells remind us of being in a spice market or baking gingerbread, so warm and comforting! 

The Origins of Shakshuka 

Shakshuka originates from Tunisia, but is commonly made throughout the Middle East and North Africa, with regional spins on the spices and vegetables used. Onions, tomatoes, and peppers are a must and so are the eggs. Feel free to improvise and add your own spin to it. The spice combo is slightly citrusy with a big hit of warmth from the cinnamon, but the red sauce can take it. This version doesn’t have any heat, so spicy chiles or drizzle of zhoug would be a nice contrast to the sweetness in the tomatoes. 

Microwave Shakshuka in a Circular Pyrex Dish on a Circular Tray Surrounded by Slices of Bread on the Counter, a Small Bowl of Cracked Pepper, and a Glass of Water

Simply Recipes / Ciara Kehoe

Keep an Eye on the Eggs

This recipe is the one where you have to keep an eye on the eggs. They can go from undercooked to overcooked in about 30 seconds. Two tips that may help: 

  • Try to land your egg yolks towards the center of the pie plate, away from the hot edges of the dish. 
  • When making the wells and adding your eggs, keep a spoon handy to help deepen the well as you add the egg. The sauce tends to refill the well you just created. You don’t want the eggs sitting flat on top of the sauce. 

Use a Pie Plate Not a Deep Bowl

Make this microwave shakshuka in a pie plate (we used a 9 1/2-inch deep-dish microwave-safe glass pie plate). It has a larger surface area and will cook the tomato mixture and eggs more evenly. Also, it's better to position the eggs toward the center of the pie plate  so that the yolks don't overcook before the whites set up.

Microwave Shakshuka with a Piece of Bread Dipped into It

Simply Recipes / Ciara Kehoe

For the Love of Shakshuka

Microwave Shakshuka

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients

  • 2 small red bell peppers, thinly sliced (about 3 cups)

  • 1 small yellow onion, thinly sliced (about 2 cups)

  • 1/4 cup water

  • 1 (15-ounce) can crushed tomatoes

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 clove garlic, grated with a Microplane

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon cayenne pepper

  • 3/4 teaspoon, plus pinch kosher salt, divided

  • 4 large eggs

  • Chopped fresh cilantro leaves and tender stems

Method

  1. Cook the vegetables: 

    Place the bell peppers, onions, and 1/4 cup water in a 9 1/2-inch deep-dish microwave-safe glass pie plate. Cover tightly with plastic wrap and microwave on high until the vegetables are tender-crisp, about 8 minutes, stirring once halfway through and re-covering with plastic wrap. 

    Carefully hold the bell pepper mixture back with a spatula or slotted spoon and pour out water into the sink.

    Sliced Onions and Bell Peppers in a Glass Pyrex Dish Covered in Plastic Wrap for Microwave Shakshuka Recipe

    Simply Recipes / Ciara Kehoe
    Cooked Sliced Onions and Bell Peppers in a Glass Pyrex Dish Covered in Plastic Wrap for Microwave Shakshuka Recipe

    Simply Recipes / Ciara Kehoe
  2. Add the tomatoes and seasonings: 

    Stir in the crushed tomatoes, olive oil, garlic, paprika, ground cumin, coriander, cinnamon, cayenne pepper, and 3/4 teaspoon of the salt to drained bell pepper mixture.

    Tomato Sauce and the Rest of the Ingredients Mixed Together in the Glass Pyrex Dish for Microwave Shakshuka

    Simply Recipes / Ciara Kehoe
  3. Cook the shakshuka: 

    Cover tightly with plastic wrap (you can reuse the same one or if you prefer, use a large plate) and use the tip of a paring knife to poke a small hole in the center of the plastic wrap to let steam escape. 

    Microwave on high until the sauce is bubbly and hot, about 8 minutes.

    Glass Pyrex Dish Covered with Plastic Wrap and Pierced with a Knife for Microwave Shakshuka

    Simply Recipes / Ciara Kehoe
    Cooked Shakshuka Sauce in a Pyrex Dish for Microwave Shakshuka Recipe

    Simply Recipes / Ciara Kehoe
  4. Cook the eggs: 

    Use the back of a large spoon to make 4 deep wells in the tomato mixture. Crack 1 egg into each well. Cover tightly with plastic wrap and microwave on high until the egg whites are just set but the yolks remain runny, about 2 minutes and 30 seconds. 

    We developed and tested the recipe in a 1,000 and 1,250-watt microwave. You may need to cook the eggs for longer, in 30-second intervals, depending on the power of your microwave. Look for visual cues: if whites look undercooked, keep cooking them until they are just set and yolks are runny.

    Season the eggs with a pinch of salt and drizzle with additional olive oil. Garnish with cilantro and serve. 

    Did you love the recipe? Leave us stars below.

    Spoon Used to Create Wells in the Microwave Shakshuka Sauce

    Simply Recipes / Ciara Kehoe
    Eggs Cracked into the Wells in the Sauce for Microwave Shakshuka

    Simply Recipes / Ciara Kehoe
    Microwave Shakshuka in a Pyrex Dish

    Simply Recipes / Ciara Kehoe
    Serving of Microwave Shakshuka with a Piece of Toasted Bread on a Small Plate, and in the Surroundings, More Bread on the Counter, Another Serving of Shakshuka on Another Plate, a Small Saucer with Cracked Pepper, and More Shakshuka in a Pyrex Dish

    Simply Recipes / Ciara Kehoe
Nutrition Facts (per serving)
248 Calories
12g Fat
27g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 248
% Daily Value*
Total Fat 12g 16%
Saturated Fat 3g 13%
Cholesterol 186mg 62%
Sodium 512mg 22%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 15g
Protein 11g
Vitamin C 190mg 951%
Calcium 108mg 8%
Iron 3mg 19%
Potassium 763mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.