Microwave shakshuka

• olive oil↗1 tbsp tbsp
• passata↗200ml ml

  or canned tomatoes, whizzed to a paste

• garlic clove↗1

  finely sliced

• red pepper salsa1 heaped tbsp tbsp

  (we used Gran Luchito) or ¼-½ red pepper, chopped

• medium egg↗1
• chopped coriander1 tbsp tbsp

  and pitta bread, to serve

Step-by-step instructions

1. 1

   Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife.

2. 2

   Cover the bowl with its lid or clingfilm. Microwave on high for 1 min, and then in 20 sec bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.