Microwave shakshuka recipe
This shakshuka is a great low-energy supper for one that’s ready in a flash. Made entirely in the microwave, try this recipe for a speedy midweek meal.
See method- Serves 1
- 5 mins to prepare and 10 mins to cook
- 599 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- ½ red pepper, sliced
- 1 small onion, roughly chopped
- 1 tbsp olive oil
- 1 tsp harissa paste
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 400g tin chopped tomatoes
- 50g baby spinach
- 10g fresh coriander, roughly chopped
- 2 medium eggs
- 1 small avocado, peeled and sliced (optional)
- 1 pitta, cut into triangles
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Shop ingredientsEach serving contains
- Energy
- 2500kJ 599.0kcal
- Fat
- 28g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 26g
of the Reference intake
Carbohydrate 50.7gProtein 28.6gFibre 14.1g
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Method
- Mix the pepper, onion, oil, harissa and spices in a microwaveable jug. Microwave on high for 2 mins. Stir in the tomatoes and microwave for another 4 mins, stirring halfway through. Season well, then add the spinach and half the coriander. Microwave for 2 mins.
- Pour into a microwaveable bowl and make 2 wells. Break the eggs into the wells, prick the yolks with a cocktail stick, then microwave for 3 mins. If they’re not quite cooked, cover and cook for another 30 secs.
- Top with avocado, if using, and scatter with the last of the coriander and some black pepper. Pop the pitta in the microwave for 20 secs; serve with the shakshuka.
- See more Low energy recipes
