Microwave Shakshuka in a Mug

In a large microwave-safe mug, combine the crushed tomatoes, diced onion, minced garlic, cumin, paprika, salt, and black pepper. Stir well to combine.

Microwave the tomato mixture on high for 1-2 minutes, until it's bubbling and the onion has softened slightly.

Using the back of a spoon, make a small well in the center of the tomato mixture, then crack the egg directly into it.

Pierce the egg yolk gently with a toothpick to prevent it from bursting during cooking, then microwave on high for 45-60 seconds, checking every 15 seconds, until the egg white is just set but the yolk is still soft (cooking time varies by microwave wattage).

Let the mug sit for 1 minute to finish cooking with residual heat.

Garnish with the crumbled feta cheese and chopped fresh parsley, and serve with a slice of bread or pita for dipping.