Shakshuka in a Mug Recipe
Photo: Johnny Miller
Serves 1
1 Tbsp. olive oil
1 Tbsp. yellow onion, diced
1 Tbsp. red or green bell pepper, seeded and chopped
2 or 3 dashes of hot sauce (or harissa, to taste)
½ garlic clove, minced
¼ tsp. ground cumin
¼ tsp. caraway seeds
½ tsp. paprika
1 cup canned crushed tomatoes
¼ tsp. kosher salt
¼ tsp. ground black pepper
¼ cup spinach leaves, chopped
1 egg
Sprinkle of water, for cooking
1 Tbsp. crumbled feta, for topping
Total time: 10 minutes
In a jumbo mug, combine olive oil, onion, bell pepper, hot sauce, garlic, cumin and caraway seeds. Microwave until onion and pepper have softened, 1 to 2 minutes. Stir in paprika, tomatoes, salt, black pepper and spinach leaves. Microwave to heat through, about 2 minutes. Crack egg on top and sprinkle with water. Microwave on high in 30-second increments until white is firm but yolk is still runny, about 2 minutes. Top with feta and serve.
Ingredients
Directions
Total time: 10 minutes
In a jumbo mug, combine olive oil, onion, bell pepper, hot sauce, garlic, cumin and caraway seeds. Microwave until onion and pepper have softened, 1 to 2 minutes. Stir in paprika, tomatoes, salt, black pepper and spinach leaves. Microwave to heat through, about 2 minutes. Crack egg on top and sprinkle with water. Microwave on high in 30-second increments until white is firm but yolk is still runny, about 2 minutes. Top with feta and serve.
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