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.