Quick and Easy Microwave Shakshuka

Shakshuka is a versatile and comforting meal ideal for any time of the day, be it breakfast, lunch, dinner, or even a snack. While various versions of this dish exist, this particular recipe includes bell peppers, onions, and tomatoes, all conveniently cooked in the microwave. SSP prepared.

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 of crushed tomatoes or 200ml passata
• 2 tablespoons extra-virgin olive oil, plus additional for drizzling

• 2 garlic cloves, grated or thinly sliced
• 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 a pinch of salt, divided
• 4 large eggs or 1 medium egg
• 1 tablespoon red pepper salsa or 1/4-1/2 chopped red pepper
• 1 tablespoon chopped fresh cilantro leaves and tender stems
• Pitta bread for serving

Method:

1. Place the sliced bell peppers, onions, and water in a 9 1/2-inch deep-dish microwave-safe glass pie plate. Cover with plastic wrap and microwave on high for about 8 minutes, stirring once halfway through. The vegetables should be tender-crisp.

2.  Remove the plastic wrap carefully. Using a spatula, hold back the vegetable mixture and pour out the extra water. Mix in the crushed tomatoes or passata with olive oil, garlic, paprika, cumin, coriander, cinnamon, cayenne pepper, 3/4 teaspoon of salt, and red pepper salsa.

3. Re-cover with plastic wrap or use a large plate, poking a small hole in the center to let steam escape. Microwave on high until the sauce bubbles and is hot about 8 minutes.

4. Create 4 deep wells in the tomato mixture using the back of a large spoon. Break an egg into each well and prick the yolks lightly with a sharp knife. Cover again and microwave on high for approximately 2 minutes and 30 seconds, or until egg whites are just set while the yolks remain runny. Cooking time may vary based on microwave wattage.

5.  Season the eggs with a pinch of salt and drizzle with extra olive oil. Garnish with chopped fresh cilantro. Optionally, serve with warm pitta bread.

Earlier, SSP shared the tomatillo avocado salsa recipe.