Preparation

Shakshuka traditionally simmers in a cast-iron skillet for a leisurely weekend brunch, but who says dorm dwellers don't deserve the same poached-egg-in-spiced-tomato experience? This mug version delivers all those North African flavors without a stovetop in sight.

Preparation

1. In your mug, combine chickpeas, diced tomatoes, cumin, paprika, cayenne, olive oil, and a pinch of salt. Stir well.
2. Microwave uncovered for 1 minute to heat the mixture and bloom the spices.
3. Make a small well in the center of the chickpea mixture and crack the egg into it.
4. Pierce the egg yolk once gently with a fork (this prevents explosions).
5. Microwave for 60-90 seconds, checking at 60 seconds. You want the white set but the yolk still runny.
6. Carefully remove (the mug will be hot!) and top with crumbled feta and fresh herbs if you have them.

Eating tip: Break the yolk and stir everything together so the rich yolk coats the chickpeas and creates a luscious sauce. Serve with pita chips or crusty bread for scooping if available, or just eat straight from the mug like the dorm room champion you are.