Printed September 2, 2026
Middle Eastern Shakshuka Mug
Eggs poached in spiced tomato sauce, inspired by the beloved North African and Middle Eastern breakfast. No skillet required, all the runny yolk glory included.
Ingredients
- 1/4 cup canned crushed tomatoes or tomato sauce
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Pinch of cayenne or red pepper flakes
- 1/4 small onion, diced (or 2 tablespoons dried onion flakes)
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 egg
- Crumbled feta cheese (optional)
- Fresh parsley or cilantro if available
- Bread for dipping
Preparation
Shakshuka—literally 'a mixture' in Arabic—is the ultimate one-pan egg dish, beloved from Tunisia to Tel Aviv. This mug version proves that you don't need a stovetop to achieve that perfect combination of spiced tomato sauce and runny egg.
Creating Your Mug Shakshuka:
- Combine tomatoes, onion, garlic, cumin, paprika, cayenne, olive oil, salt, and pepper in your mug.
- Microwave for 2 minutes, stirring halfway through, until the sauce is bubbling and the onion has softened.
- Create a small well in the center of the sauce and carefully crack the egg into it.
- Pierce the egg yolk once gently with a fork (this prevents explosion).
- Microwave for 45 seconds, check, then continue in 15-second bursts until the white is set but the yolk is still runny—usually about 1-1.5 minutes total.
- Let sit for 30 seconds, then top with feta and herbs.
- Dip bread directly into the mug and try not to make too many happy noises.
The spices bloom in the tomato sauce, creating that characteristic shakshuka warmth and complexity. Breaking into the runny yolk and watching it mingle with the red sauce is pure breakfast magic. This is the kind of meal that makes you feel like you're brunching at a trendy café, not microwaving dinner in your dorm room at 9pm.
