Microwave Shakshuka is a modern Fusion recipe (based on a Middle Easter original) recipe for a dish of egg steamed in a spicy tomato sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Microwave Shakshuka.
Whip up shakshuka, a Middle Eastern favourite, in just 10 minutes. Perfect for brunch, lunch or supper, it's healthy and a great option for a budget meal. In its traditional form, shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. Current thought has shakshouka originating in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region as part of the Columbian exchange. As shakshuka is essentially a steamed dish, this makes it ideal for adapting to the microwave.
Ingredients:
1 tbsp olive oil
200ml (2/5 cup) passata or tinned tomatoes, whizzed to a paste
1 garlic clove, finely sliced
¼-½ red bell pepper, chopped
generous pinch of smoked paprika
hot pepper sauce, to taste
1 medium egg
1 tbsp chopped coriander and pitta bread, to serve
salt and freshly-ground black pepper, to taste
Method:
Brush a microwave dish or bowl with a little of the oil. Stir the passata, garlic and salsa together and season well. Turn into the bowl and stir in the paprika and chilli paste then set aside.
Cook the egg according to the microwave poached egg method. Whilst the egg is resting heat the tomato mixture in the microwave for about 5 minutes, or until hot.
Remove from the microwave, allow to rest for 1 minute then top with the egg, season again then scatter over the coriander and serve with the warmed pitta.
If desired you can also garnish with a little feta cheese.
Click on the image, above to submit to Pinterest.