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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
of the reference intake
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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