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Microwave Shakshuka in a Mug - Did you know you could make this in the microwave?? it's a real game changer.

Microwave Shakshuka in a Mug

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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.

5 from 3 votes
Microwave Shakshuka in a Mug
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1 meal
Author: Gemma Stafford
  • 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
  1. In a microwavable mug combine the tomato sauce and spices
  2. Once your sauce is mixed up crack your egg into the center of the mug
  3. 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

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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. NK Long on February 2, 2019 at 8:38 am

    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.

    • Gemma Stafford on February 3, 2019 at 2:19 am

      Hi there,
      I am delighted to hear this, thank you for letting me know. How lucky your roommate is! I hope she has her dish for you too, tat wil lhelp a lot with the studies!
      Thank you for letting me know,
      Gemma 🙂

  2. Monica on August 7, 2017 at 7:53 am

    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?

    • Gemma Stafford on August 8, 2017 at 6:02 am

      Hi Monica,
      No, it will not be a problem, but if she is concerned you may certainly pierce the yolk. I make poached eggs all the time in the microwave, and never pierce them. Do not over bake!
      Gemma 🙂

  3. Stephen N Fisher on July 18, 2017 at 9:14 pm

    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.

    • Gemma Stafford on July 19, 2017 at 1:41 am

      Hi Stephen,
      That is the idea. I am a great believer in using what you have to hand, and there is nothing as good as a sharp cheddar. Go for it!
      I like that you guys are sharing your ideas here too, it really helps.
      Thank you for being in touch,
      Gemma 🙂

      • Sfisher on August 18, 2017 at 11:16 am

        I submitted a photo today of my version there didn’t seem anyplace to describe the picture though. I made it using Ragu Onion and Garlic spegetti sauce, curry ,red pepper flakes, an egg, and shredded Parmesan cheese on top. The egg sunk under the sauce, I think I need to reduce the amount of sauce I’m using. But it didn’t matter one bit to the flavor. This is a nice change to my usual egg mc muffin in the morning.

        • Gemma Stafford on August 18, 2017 at 11:23 am

          Hi there,
          You are right, There is no description box! that is a good idea.
          I love your description though, and other bold bakers will love it too. The sauce, as you say, needs to be able to take the weight of the egg, otherwise all sounds very delicious, a meal for any time really! Thank you for being with us, I wil ltake a look at oyur pic right now!
          Gemma 🙂

  4. Doremimi on May 29, 2017 at 7:48 am

    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.

    • Gemma Stafford on May 30, 2017 at 3:47 am

      Hi there,
      Yes, the flavor will be less intense, but it should be good. I think you will need to soften these in a little oil first, to extract the flavor, this shoud take about 30 seconds in the microwave,
      Gemma 🙂

  5. Mike on May 11, 2017 at 10:02 pm

    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

    • Gemma Stafford on May 12, 2017 at 1:09 am

      Hi Mike,
      you are a genius! This sounds delicious, and will appeal to other Bold Bakers too, thank you for sharing this with us,
      Gemma 🙂

      • Mike on May 12, 2017 at 7:44 pm

        To my mind Gemma, you are the genius. You came up with the idea. I just tweaked it a little by turning up the volume a bit! It occurred to me that this could also be the solution to Li’s problem with the sinking egg. Since the chunky Salsa has more body to it than tomato sauce, it should offer more support for the egg than tomato sauce.

        I discovered your website by accident, but you can bet I’ve bookmarked it and am signing up ASAP! Thanks for the wonderful recipes.

        • Gemma Stafford on May 13, 2017 at 12:29 am

          Thank you Mike, it is no good without your kind support,
          Gemma 🙂

  6. Li on March 26, 2017 at 1:32 pm

    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,

    • Gemma Stafford on March 27, 2017 at 12:12 pm

      Hi Li,
      I can think of two reasons!
      1. your cup/mug is deeper that it is wide.
      2. you are using more tomato sauce than I do.
      The amount of the tomato sauce is to your taste of course, but there is little enough in the recipe.
      I am glad you like this one though!
      Gemma 🙂

  7. Malek on March 21, 2017 at 8:47 am

    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 .

    • Gemma Stafford on March 22, 2017 at 11:32 am

      Hi there,
      It is great to have you with us in Tunisia! welcome to the Bold Baking community.
      Post your comments here, and any photos of your baking too, we are a lovely community of bakers, all very supportive, and a great help to me in answering questions too. stay tuned,
      Gemma 🙂

  8. Pallavi Yadav on February 22, 2017 at 1:11 am

    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.

    • Gemma Stafford on February 22, 2017 at 2:22 am

      Hi there,
      that is great to hear! I am happy to have you with us, and delighted that you are trying the recipes, lots more to come!
      Gemma 🙂

  9. sian megginson on February 6, 2017 at 10:03 am

    made this with real toms basil and cheese wonderful

    • Gemma Stafford on February 7, 2017 at 11:17 am

      Yea! that is the idea, make these recipes to suit what you can get,
      Gemma 🙂

  10. sian megginson on February 6, 2017 at 10:02 am

    Made this withe real toms and added basil and cheese it was wonderful.

  11. Dr. Ankita sharma on February 3, 2017 at 4:51 am

    mam can you just tell me how can i substitute egg in savoury recipes like in this shakshuka n your savoury french toast..

    • Gemma Stafford on February 3, 2017 at 10:45 am

      Hi there,
      There are some recipes which rely on egg, French toast is one of these.
      This recipe can be changed to your own liking, you can add extra cheese, or a few cheeses to this, or add canned beans or chick peas plus cheese to bring up the protein content. It is not always possible to substitute egg in a recipe, egg is a dietary thing for some people,
      Gemma 🙂

  12. Ashley on February 2, 2017 at 12:58 pm

    This looks like a great recipe and i really want to make it but when you say tomato sauce is it ketchup or something else? If it turns out to be something else could you please give me the recipe or tell me where to buy it. Thank you

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