Mug Cakes & Meals

Microwave Shakshuka in a Mug

5 from 3 votes
Enjoy a Microwave Shakshuka for breakfast in minutes featuring a lovely tomato sauce and eggs.
Microwave Shakshuka in a Mug - Did you know you could make this in the microwave?? it's a real game changer.

Hi Bold Bakers!

The Mediterranean gives us amazing food and inspiration for our cooking. One great example of that is a traditional dish called Shakshuka. It’s a flavorful egg dish eaten for breakfast that is seasoned with cumin, garlic and herbs in a tomato sauce. Now although you don’t want to tamper with a classic, I’m just going to show you a bit of a simpler way to cook it. Lots of different countries have a take on this recipe but this one is truly unforgettable.

Mug recipes are real meals made fast. They are satisfying, single-serving recipes made with real food. For even more convenience, make them up the night before for a fast breakfast in the morning.

Bold Baking Tips for Mug Meals

Cook time is based on my microwave which is 1200 Watts so your cook time may vary depending on the wattage of your microwave. When in doubt check your mug meal after 45 seconds just to make sure it is cooking ok. You can always cook it for 30 second intervals if you wish. Also the mugs I use are small, roughly 6oz (¾ /1 cup) but feel free to use bigger. 

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Get more Mug Meal recipes from Around the World including a Calzone, Shakshuka, Thai Green Curry and Rice Krispie Treat.

Watch The Recipe Video!

Gemma's Microwave Shakshuka in a Mug

5 from 3 votes
Enjoy a Microwave Shakshuka for breakfast in minutes featuring a lovely tomato sauce and eggs.
Author: Gemma Stafford
Servings: 1 meal
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Enjoy a Microwave Shakshuka for breakfast in minutes featuring a lovely tomato sauce and eggs.
Author: Gemma Stafford
Servings: 1 meal

Ingredients

  • ½ cup (4floz/120ml) tomato sauce
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dry oregano
  • 1 pinch red pepper flakes
  • 1 egg

Instructions

  • In a microwavable mug combine the tomato sauce and spices
  • Once your sauce is mixed up crack your egg into the center of the mug
  • Microwave for 2-2.30 seconds in 30 second intervals or until your egg white is fully cooked and the gold is slightly set (timing is based on my 1200W microwave so your timing might vary) Top with corriander and feta and enjoy straight away!

Recipe Notes

Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)
Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
⅛ teaspoon is simply a ½ of a ¼ teaspoon

 

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Sfisher

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Comments & Reviews

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karenv4242
Member
karenv4242
1 month ago

Gemma,
I made this but found the spices too overwhelming. I made it again using half the spices and it was much better but still not quite my cup of tea. I am going to try it again using the suggestions to substitute marinara or salsa for the seasoned tomato sauce. I have made some of your other mug recipes and I absolutely love them! Are there any new mug recipes in the works? Thank you for all you do!

NK Long
Guest
NK Long
9 months ago

Hi Gemma! I tried this recipe and I love it! Although instead of tomato sauce and the spices, I used my family’s homemade marina sauce recipe since it includes the spices in the recipe and a few more. It was great and will definitely be making this once I am in college for me and my roommate.

Member
2 years ago

I mentioned this recipe to my Grandmother and said she should try it. She said she would but she was worried about what would happen if the yolk was not pierced. Do you poke a hole in the yolk? It isn’t mentioned. I would have tried it without the hole because it wasn’t mentioned if she hadn’t said anything. Does it matter with the yolk?

Sfisher
Member
Sfisher
2 years ago

I’m thinking a Prego tomato,garlic and onion sauce is pretty close maybe add some cumin and red pepper. Don’t have feta cheese but I’ve got som aged cheddar.

Doremimi
Member
Doremimi
2 years ago

Hello Gemma. I chanced upon your videos and now I’m hooked! For this recipe, can I use fresh onion and garlic instead of powdered ones? Many thanks.

mikeybear
Member
mikeybear
2 years ago

I made this using chunky Salsa instead of tomato sauce. Using Salsa adds more levels of flavor to the dish, plus I can decide how spicy I want it by using mild, medium or hot Salsa. I like it REALLY spicy, so I also diced a fresh Jalapeno and added it to the mix. It was so good, I had to make a second one so I could taste it again

Li
Guest
Li
2 years ago

Hello Ms.Stafford,
I have tried this recipe and loved it.
Just one question why does my egg sink into my soup while yours doesn’t. And how do I fix that?
Thank you for your time,
Li

Malek
Guest
Malek
2 years ago

Hello there ! i was on youtube when i came a cross one of your védios , good job ! really liked the granola in a cup recipe , than i came a cross this shakkouka mug recipe and i was like no way Hahaha , i am from tunisia , shahkchouka is one of our traditional meals , nice that u recreated it in a mug so cool , good luck .

PallaviYadav
Member
2 years ago

Hey Gemma,
Your all recipes are fantastic. I love your Bigger Bolder Baking youtube channel. All videos and recipe posts are easy to learn with lots of tips and tricks.
The microwave shakshuka mug recipe is sounds interesting. You wrote this recipe with fewer ingredients and this is the plus point. I personally love it. Thanks for sharing such yummy mug meals recipes.

sian
Member
2 years ago

made this with real toms basil and cheese wonderful

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford