Beat the heat this Summer with this microwave shakshuka dish.
It’s time to give the oven a little vacation.
Don’t let the Summer heat stop you from enjoying a freshly cooked meal.
It’s certainly refreshing to stick to cold foods —straight from the refrigerator or freezer— when it feels like your melting outside. Who wants to add to the heat by turning on the oven, right. Luckily, we’re cooling down the kitchen for this month’s Recipe Redux post. Giving the oven a break and using other appliances to cook our meals.
It is vacation season after all.
How to Cook an Egg in a Microwave
Did you know that you could cook an egg in the microwave? In under 2 minutes, you could have a cooked egg without having to turn on the stove. Fun Fact: it’s actually one of the foods involved in the invention of the microwave oven back in ~1945. (The other two, were a chocolate candy bar and popcorn.) Guess who did a report on the microwave in College. Oh, the “fun” of majoring in nutrition.
Microwave Shakshuka Cooking Tips
- Watch It – Monitor the cooking time/power of this dish in the microwave you have. Once you figure out the right settings, you can trust the microwave to make this meal on its own.
- Leave Some Space – Use a bowl that allows enough room for the quinoa to expand while cooking, aka not explode in your microwave.
- 2 tablespoons quinoa, rinsed and drained
- ½ cup water
- 2 tablespoons tomato sauce
- 1 egg
- In a microwave safe bowl, stir together the quinoa and water. Cover with a damp paper towel. Microwave for 5 minutes.
- Carefully remove the bowl, stir in tomato sauce. Microwave for an additional 3 minutes.
- Transfer the cooked quinoa to an espresso cup (optional). Crack an egg over the top. Tent the cup with a paper towel and microwave for an additional minute.