Microwave Shakshuka: Quick & Easy

• 1 tbsp olive oil
• 200ml passata
• 1 garlic clove, finely sliced
• 1 heaped tbsp red pepper salsa, or ¼–½ red pepper, finely chopped
• 1 medium egg
• 1 tbsp fresh coriander, chopped
• Pita bread, to serve
• Salt and pepper, to taste

Step 1 - Prepare the tomato base

Lightly brush a microwave-safe bowl or dish with some of the olive oil. Add the passata, sliced garlic and red pepper salsa. Season with salt and pepper, then stir everything together. Make a small well in the centre of the mixture and carefully crack the egg into it. Prick the egg yolk once with the tip of a sharp knife.

Step 2 - Microwave

Cover the bowl with a microwave-safe lid or suitable microwave cover. Microwave on HIGH for 1 minute, then continue cooking in 20-second bursts until the egg white is set and the yolk is cooked to your liking. Microwave cooking times can vary between models, so keep an eye on the egg as it cooks.

Step 3 - Serve

Carefully remove from the microwave (the bowl will be hot). Scatter over the fresh coriander and serve with warm pita bread. Quick, easy and full of flavour: all from your microwave.

Tip

Want to add your own twist? Try adding a pinch of smoked paprika or chilli flakes to the tomato mixture for extra flavour and heat.