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This Microwave Shakshuka in a Mug delivers all the comforting flavor of the classic Middle Eastern egg-and-tomato dish in a single microwave-safe mug, ready in about 5 minutes. Perfect for a dorm room, office desk, or any morning when a stovetop isn't an option.
Per serving
190kcal
Calories
12g
Protein
12g
Prep Time
3 min
Cook Time
3 min
Servings
1 people
Difficulty
easy
Carbs
11g
Fat
3g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
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.
Pierce the Yolk First: Microwaving an egg with an intact yolk can cause it to burst messily - a quick poke with a toothpick prevents this. Check in Short Bursts: Microwave wattages vary widely, so check the egg every 15 seconds near the end to avoid overcooking it into a rubbery texture. Use a Wide, Tall Mug: A mug with enough width lets the tomato mixture spread out so the egg cooks more evenly rather than sinking too deep.
Yes, use a larger mug or a microwave-safe bowl, double all the ingredients, and add about 30-60 extra seconds to the tomato base cooking time, checking the eggs individually since two yolks may cook at different rates.
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