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Microwave shakshuka recipe

Microwave shakshuka recipe

49 ratings

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
  • Vegetarian
  • Dairy-free


  • 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
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    5g 27%
  • Sugars

    26g 28%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 50.7g Protein 28.6g Fibre 14.1g


1. 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.

2. 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.

3. 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.

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